A very cursory internet search yielded 47,100 taramo salad recipes. Velvety, airy, fluffy, bread-free, potato-free, light, by Argyros, Maria, aunt Nica, by such-and-such, by Deina, civil, gluten-free, low-carb, taramo salad keto, taramo salad in five minutes, mousse tarama and of course.

In the ocean of the Internet, you can find any taramo salad that suits your appetite and meets your nutritional needs. New trends, new raw materials, new techniques and, of course, new tools-tools change the tradition, transform it, often make it beyond recognition, to be honest, but this evolution is interesting, although sometimes it just makes you nostalgic for grandmother’s taramosalata. Even if he had flaws.

My grandmother’s consistency was not ideal, maybe fatter than usual – which is normal, say, it was definitely salty and quite sour. I remember her saying, “I have too much lemon,” and every time she got… more. He did it, of course, by hand and with patience, mixed, mixed again, ate breakfast to cook it, and when he served it, he put a black spiral in the center, for decoration. No matter how many taramo salads I try, this taste is unsurpassed.

If I could go back in time, I would have more intelligence and patience, and a notebook to write down recipes. One grandmother has a taramo salad, another has cheese pies, cuttlefish in a pot of greens, sweet grapes on a spoon, all these simple and modest things that they did on holy weekdays. How many times have I regretted not doing it. You will tell me everything is on the Internet. You search on Google and you will find them. Yes, sure. And we can talk about the same process and the same raw materials. Agreed. But the most important thing will always be missed. Images that come to life when you open the family recipe notebook. Memory. That’s what makes it even tastier.