A heavenly combination of paprika-dusted calamari rings with a light, fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread and lemons.
500g fresh calamari, cleaned
1 cup plain flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
3 tbsp olive oil
For the tarama
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
To make the tarama, 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. Makes 1 cup.
Cut the squid tubes into 1cm rings and the legs into smaller sections.
Mix the flour, salt, pepper and paprika together. Toss half the squid pieces in the flour, then shake off the excess.
Heat the olive oil in a frypan until hot, fry the squid very quickly, turning once, then drain on a paper towel. Repeat with remaining squid.
Dollop the tarama on each plate, scatter with onion rings and top with salmon roe, if using. Arrange calamari to one side and serve with lemon.