Smoked Salmon Tarama With Pita Chips

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.

• Ready In: 35 mins
• Yields: 2 1/3 cups

Ingredients

• 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

Directions

1. Combine bread and milk in medium bowl.
2. Let soak 5 minutes, tossing to moisten.
3. Squeeze bread to release milk; reserve milk.
4. Place bread in processor.
5. Add smoked salmon, shallots, white vinegar, & garlic cloves, blend until smooth.
6. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl.
7. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency.
8. Season with salt and pepper.
9. *DO AHEAD: Can be made 6 hours ahead. Cover and chill.
10. Pour enough olive oil into large skillet to cover bottom. Heat oil over medium-high heat.
11. Add pita triangles and cook until light brown, about 2 minutes per side.
12. Transfer to paper towels and drain.
13. Place bowl of salmon tarama in center of platter.
14. Garnish with salmon caviar and dill.
15. Surround with pita chips and serve.
16. **Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.