Taramasalata is the cured fish-roe dip of Greece and the wider eastern Mediterranean, made by beating salted, cured roe (tarama) together with soaked bread or mashed potato and then whipping in olive oil and lemon juice until it becomes a smooth, pale, mousse-like emulsion. It tastes of the sea — salty, tangy and richly savoury — and is eaten cold as a meze, scooped up with bread or pita alongside olives, ouzo and other small dishes.