Smoked salmon taramasalata

Name: Smoked salmon taramasalata
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 100 grams smoked salmon; 200 grams low-fat soft cheese; 100 grams crème fraîche; 1 juice lemon; 1 serving drizzle of olive oil, to serve; 1 serving black kalamata olive and toasted pitta bread, to serve

You can never have too many main course recipes, so give Smoked salmon taramasalatan a try. One portion of this dish contains around 19g of protein, 13g of fat, and a total of 235 calories. This recipe serves 4. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 10 minutes. It is a good option if you're following a pescatarian diet. Head to the store and pick up kalamatan olive and pitta bread, cheese, crème fraîche, and a few other things to make it today. If you like this recipe, you might also like recipes such as Taramasalata with Potato, Taramasalata with Bread, and Taramasalata: A Seasonal Savior.

Instructions

Tip the salmon, soft cheese, crme frache 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.

Ingredients you will need

Cracked Pepper

Lemon Juice

Pita

Soft Cheese

Olive Oil

Olives

Salmon

Equipment you will use

Food Processor

Bowl

Equipment

Food Processor

Bowl

Ingredients

Servings:

100grams

smoked salmon 200grams

low-fat soft cheese 100grams

crème fraîche 1

juice lemon 1serving

drizzle of olive oil, to serve 1serving

black kalamata olive and toasted pitta bread, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Smoked Salmon works really well 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.