The fish roe salad is salad with creamy texture mainly consumed in Greece and Turkey.
Its basic ingredient is preserved fish roe, ie fish eggs (carp or other fish). The preserved fish roe mixed with olive oil, dry bread, onion and lemon juice and stir well until cream.
The taste of taramosalatas is because taramas particularly salty. Depending on the color of the roe is the color of white or pink taramosalatas. The white preserved fish roe is superior, because the pink color is a product of additional artificial colorings.
In Greece the taramosalata customary consumed in the fasting periods (mainly on Clean Monday), because it contains no milk, eggs (poultry) etc..