Terme is a specialty of Greek and Turkish cuisine, as well as Jewish cuisine This dish is made from fish roe, and is often eaten in France on blinise and as well as in Turkey or Greece.
In addition to roe, the product is also composed of flour, oil and lemon juice.
The taramatasalata can be served with toast for an aperitif. If you want to vary your habits a little, you can offer the taramatasalata with raw vegetables. It goes very well with carrots, cucumber sticks, radish, celery or cauliflower.
Kosher: Badatz Beit Yosef Kosher and Mehadrin Chief Rabbinate of Hevel Modi’in.
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