Prep 25 mins
Cook 10 mins
Bon Appetit Magazine, January 2008 publication - a Michael Psilakis recipe. Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil and seasonings. Here, smoked salmon adds an extra dose of flavor.
- 2 2⁄3 cups bread (3/4 inch cubes)
- 1 cup whole milk (we used 2% milk)
- 6 ounces thinly sliced smoked salmon
- 1⁄3 cup chopped shallot
- 3 tablespoons distilled white vinegar
- 3 garlic cloves
- 5 tablespoons olive oil plus more for frying pita bread
- 1⁄2 cup tarama (pale orange carp roe)
- 2 tablespoons chopped fresh dill, plus more (to garnish)
- 4 pita breads, each cut into 8 triangles (7-8 inch)
- 1 (2 ounce) jar salmon caviar
- Combine bread and milk in medium bowl.
- Let soak 5 minutes, tossing to moisten.
- Squeeze bread to release milk; reserve milk.
- Place bread in processor.
- Add smoked salmon, shallots, white vinegar, & garlic cloves, blend until smooth.
- With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl.
- Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency.
- Season with salt and pepper.
- *DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Pour enough olive oil into large skillet to cover bottom. Heat oil over medium-high heat.
- Add pita triangles and cook until light brown, about 2 minutes per side.
- Transfer to paper towels and drain.
- Place bowl of salmon tarama in center of platter.
- Garnish with salmon caviar and dill.
- Surround with pita chips and serve.
- **Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.