A non-traditional way of making taramasalata that tastes light, smoky and delicious. Serve simply as an appetiser, or dollop over Greek salad, grilled lamb or oven-baked ocean trout.
100g smoked salmon
200g cream cheese
100ml thick yoghurt
1 tbsp horseradish cream
1 tbsp lemon juice
Freshly ground black pepper
2 tbsp salmon roe
4 pita breads
100g kalamata olives
100g pickled Greek chillies
To make the taramasalata, combine the smoked salmon with the cream cheese, yoghurt, horseradish cream, lemon juice and pepper in a food processor, and whiz. Pile into a serving bowl or several smaller pots and refrigerate until required. To serve, top with salmon roe.
Heat the oven to 180C. Cut the pita bread into wedges and bake for 5 minutes or until crisp. Serve with the olives, pickled chillies and taramasalata for dipping.
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