Smoked Salmon Tarama with Pita Chips

Ingredients

• 1 2-ounce jar salmon caviar
• 4 7- to 8-inch pita breads, each cut into 8 triangles
• 2 tablespoons chopped fresh dill plus more for garnish
• ½ cup tarama (pale orange carp roe)
• 5 tablespoons olive oil plus more for frying pita
• 3 garlic cloves
• 3 tablespoons distilled white vinegar
• + 4 more ingredients
• • ¹/₃ cup chopped shallots
  • 6 ounces thinly sliced smoked salmon
  • 1 cup whole milk
  • 2 ²/₃ cups ¾-inch cubes crustless country-style bread

1. Combine bread and milk in medium bowl. Let soak 5 minutes, tossing to moisten. Squeeze bread to release milk; reserve milk. Place bread in processor. Add next 4 ingredients; blend until smooth. With machine running, gradually add 5 tablespoons olive oil; transfer to medium bowl. Stir in tarama...

View full recipe at SpringPad