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.
Ingredients
Makes about 2 1/3 cups
Step 1
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 next 4 ingredients; 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.
Step 2
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.
Step 3
Place bowl of salmon tarama in center of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.
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Reviews (3)
Back to TopNot quite Greek
Anonymous
8/15/2011
The reason why I loved this recipe is precisely because it offered a fun, non-traditional way of looking at tarama. Smoked salmon is an incredibly popular item and this dip makes very good use of it. I had to adjust the quantities not because I thought they were wrong but to adjust them more to what I wanted as a result. It is a great idea, just make your own interpretation.
ljdeterry
Manila
11/6/2008
Alright, I have not made this recipe and I would not even try it. Any true Greek would tell you that tarama is never made with milk. The bread is soaked in water. Tarama is traditionally eaten during Lent, because it is a dish that does not have any dairy products in it. This person should know better!
ajavarinis
Michigan
5/13/2008