Smoked Salmon Tarama With Pita Chips Recipes

CUMIN-DUSTED PITA CHIPS

Steps:

• Preheat oven to 350°.
• Coat a baking sheet with cooking spray.
• Place pita wedges on pan; coat with cooking spray. Sprinkle with cumin and salt. Bake at 350° for 8 minutes or until lightly browned.
• Note: Chips can be made ahead and stored in an airtight container for up to 4 days.

SMOKED SALMON TARAMA WITH PITA CHIPS

Steps:

• 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.