Smoked Salmon Tarama With Pita Chips Recipe

Name: Smoked Salmon Tarama With Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2/3 cups 3/4-inch cubes crustless country-style bread; 1 cup whole milk; 6 ounces thinly sliced smoked salmon; 1/3 cup chopped shallots; 3 tablespoons distilled white vinegar; 3 garlic cloves; 5 tablespoons olive oil plus more for frying pita; 1/2 cup tarama (pale orange carp roe); 2 tablespoons chopped fresh dill plus more for garnish; 4 7- to 8-inch pita breads, each cut into 8 triangles; 1 2-ounce jar salmon caviar

Servings: persons

2 2/3 cups 3/4-inch cubes crustless country-style bread
1 cup whole milk
6 ounces thinly sliced smoked salmon
1/3 cup chopped shallots
3 tablespoons distilled white vinegar
3 garlic cloves
5 tablespoons olive oil plus more for frying pita
1/2 cup tarama (pale orange carp roe)
2 tablespoons chopped fresh dill plus more for garnish
4 7- to 8-inch pita breads, each cut into 8 triangles
1 2-ounce jar salmon caviar

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:
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.
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.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 2/3 cups 3/4-inch cubes crustless country-style bread, 1 cup whole milk, 6 ounces thinly sliced smoked salmon, 1/3 cup chopped shallots, and more.

Yes, Smoked Salmon Tarama With Pita Chips falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Salmon Tarama With Pita Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions