Smoked salmon taramasalata

Name: Smoked salmon taramasalata
Cook time: 30 min
Yield: 4
Cuisine: Greek
Ingredients: 100g smoked salmon; 200g cream cheese; 100ml thick yoghurt; 1 tbsp horseradish cream; 1 tbsp lemon juice; Freshly ground black pepper; 2 tbsp salmon roe; 4 pita breads; 100g kalamata olives; 100g pickled Greek chillies; 

Jill Dupleix

October 18, 2011

Smoked salmon taramasalata.Marina Oliphant

Time:< 30 minsServes:4

A non-traditional way of making taramasalata that tastes light, smoky and delicious. Serve simply as an appetiser, or dollop over Greek salad, grilled lamb or oven-baked ocean trout.

Ingredients

100g smoked salmon
200g cream cheese
100ml thick yoghurt
1 tbsp horseradish cream
1 tbsp lemon juice
Freshly ground black pepper
2 tbsp salmon roe
4 pita breads
100g kalamata olives
100g pickled Greek chillies

Method

To make the taramasalata, combine the smoked salmon with the cream cheese, yoghurt, horseradish cream, lemon juice and pepper in a food processor, and whiz. Pile into a serving bowl or several smaller pots and refrigerate until required. To serve, top with salmon roe.
Heat the oven to 180C. Cut the pita bread into wedges and bake for 5 minutes or until crisp. Serve with the olives, pickled chillies and taramasalata for dipping.