Posted: 08 Sep 2014 - David Lebovitz
The first time I saw tarama, I hated
it. It was a brilliant pink color, one not generally found in nature. And when
I heard the paste was fish egg-based, I said, “Non, merci.” Since then, I’ve become a bit accro (hooked) on the Greek
spread, and decided it was time to spread the word.
And I’m not the only one who’s
become a convert. Tarama
is a very popular appetizer in Paris, and doesn’t need much introduction here
as it’s widely available – even in supermarkets, next to other spreads like hummus
and tapenade. (So take that,
people who think that the French don’t embrace foods from other cultures.)
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