Smoked salmon taramasalata

Jill Dupleix
Smoked salmon taramasalata.
Smoked salmon taramasalata. Photo: 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.


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.