The Sydney Morning Herald logo
Advertisement
Good Food logo

Smoked salmon taramasalata

Jill Dupleix
Jill Dupleix

Advertisement
Smoked salmon taramasalata.
Smoked salmon taramasalata.Marina Oliphant

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.

Advertisement

Ingredients

  • 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

  •  

Method

  1. 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.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Jill Dupleix