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

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