Taramasalata is a creamy dip or pâté made from cured fish roe — traditionally grey mullet or cod roe — blended with bread or potato, olive oil, lemon juice, and garlic. The roe gives it a distinctive pink or beige colour and a rich, briny flavour; the bread and oil are whipped in to make it light and mousse-like. It is a classic of Greek and Turkish meze, served with pitta bread, raw vegetables, or as part of a spread of appetisers. Commercial versions often use less roe and more filler, plus colouring for the pink hue. It is high in salt and should be eaten fresh, since the fish roe is perishable — homemade taramasalata keeps only a few days refrigerated.