Taramasalata is a Greek dip — a soft pink creamy paste made from fish eggs (usually cod or carp roe) mashed together with bread or potato, olive oil, lemon juice and sometimes onion. You eat it cold, scooped up with pita bread, as one of the small dishes at the start of a meal. The taste is salty and a bit sour from the lemon, and richer than it looks. The pink colour in shop-bought tubs is often food colouring; the homemade kind is usually paler, a creamy beige-pink. It is a very common supermarket item in Britain and Greece, sold next to hummus, so British writing mentions it casually the way we might mention 豆腐乳. Note that this word is uncountable — you say 'some taramasalata', never 'a taramasalata'.

希臘魚卵沙拉醬（希臘料理中的粉紅色魚卵抹醬）