Smoked Salmon Tarama with Pita Chips
Smoked Salmon Tarama with Pita Chips requires roughly 45 minutes from start to finish. This recipe serves 9. Watching your figure? This pescatarian recipe has 81 calories, 7g of protein, and 3g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up distilled vinegar, tarama, garlic cloves, and a few other things to make it today.
Instructions
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.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
A to Z Chardonnay
The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.