Smoked Salmon Tarama with Pita Chips

Name: Smoked Salmon Tarama with Pita Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 631 milliliters 3/4-inch cubes crustless country-style bread; 2 Tbsps chopped fresh dill plus more for garnish; 3 garlic cloves; 5 Tbsps olive oil plus more for frying pita; 4 8-inchs 7- to 8-inch pita breads, each cut into 8 triangles; 57 grams salmon caviar; 79 milliliters chopped shallots; 170 grams thinly sliced smoked salmon; 3 Tbsps distilled white vinegar; 237 milliliters whole milk

One serving contains 81 calories, 7g of protein, and 3g of fat. This recipe serves 9. If you have salmon caviar, dill, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a pescatarian diet.

Instructions

Combine bread and milk in medium bowl.

Ingredients you will need

Bread

Milk

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Bowl

Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk.

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Bread

Milk

Place bread in processor.

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Bread

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.

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Salt And Pepper

Olive Oil

Dill

Milk

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Bowl

Pour enough olive oil into large skillet to cover bottom.

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Olive Oil

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Frying Pan

Heat oil over medium high heat.

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Cooking Oil

Add pita triangles and cook until light brown, about 2 minutes per side.

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Pita

Transfer to paper towels and drain.

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Paper Towels

Place bowl of salmon tarama in center of platter.

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Salmon

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Bowl

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.

Ingredients you will need

Salmon Caviar

Pita Chips

Dill

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

631milliliters

3/4-inch cubes crustless country-style bread 2Tbsps

chopped fresh dill plus more for garnish 3

garlic cloves 5Tbsps

olive oil plus more for frying pita 48-inchs

7- to 8-inch pita breads, each cut into 8 triangles 57grams

salmon caviar 79milliliters

chopped shallots 170grams

thinly sliced smoked salmon 3Tbsps

distilled white vinegar 237milliliters

whole milk

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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.