Fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread or fried calamari.
100g smoked salmon cuttings
100mL thick yoghurt
200g cream cheese, at room temperature
2 tsp horseradish cream
1 tbsp lemon juice
Black pepper, freshly ground
1 red onion, finely sliced into rings
Salmon roe (optional)
1 lemon, quartered
Combine the smoked salmon cuttings with the yoghurt, cream cheese, horseradish cream, lemon juice and pepper in a food processor and whiz.
Refrigerate until required.
Serve with: fried calamari
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