Smoked Salmon Taramasalata Recipes

SMOKED SALMON TARAMASALATA

Steps:

• Tip the salmon, soft cheese, crème fraîche and lemon juice into a food processor. Blitz everything until smooth, then stir in a very large pinch cracked pepper. Spoon the mix into a large bowl, drizzle with olive oil and serve with toasted pitta bread and olives.

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 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.
• 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. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

TARAMASALATA

Steps:

• Soak the bread in a bowl of cold water, then squeeze out the excess and tip into a food processor or blender. Cut through the thick skin of the roe lobes, scrape out the soft roe underneath and tip into the food processor with the bread. Add the onion, garlic, lemon juice and a good grind of black pepper, then whizz to a paste.
• With the motor running, gradually drizzle in the olive oil, then the sunflower oil, until everything is incorporated and you have a slightly thicker paste. Scrape the taramasalata into a serving bowl, drizzle with a little more olive oil and serve with toasted pittas for dipping.

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.

TARAMASALATA

Steps:

• Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
• Purée until smooth and orangy-pink and "creamy."
• Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
• Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
• Season with a little salt and more lemon juice to taste.