Smoked Salmon Tarama with Pita Chips

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This elegant smoked salmon tarama offers a luxurious twist on the traditional Greek dip, traditionally known as taramasalata. By combining delicate smoked salmon with savoury carp roe and fresh dill, this recipe creates a smooth, creamy texture that pairs perfectly with crunchy, golden pita crisps. It is an excellent choice for a sophisticated starter or a high-protein snack, providing a rich depth of flavour and a vibrant splash of colour to any sharing platter.

Preparing this dish at home is remarkably simple, and the tarama can be made up to six hours in advance, allowing the flavours to develop beautifully in the fridge. Garnished with salty salmon caviar and aromatic dill, it serves as a nutritious and impressive appetiser for dinner parties or weekend gatherings. For the best result, use high-quality country-style bread to achieve the perfect velvety consistency.

Ingredients for Smoked Salmon Tarama with Pita Chips

650ml 3/4-inch cubes crustless country-style bread
240ml de leite integral
170g thinly sliced smoked salmon
40g chopped shallots
3 tablespoons distilled white vinegar
3 dentes de alho
80ml olive oil plus more for frying pita
120ml tarama (pale orange carp roe)
2 tablespoons chopped fresh dill plus more for garnish
4 7- to 8-inch pita breads, each cut into 8 triangles
1 60g jar salmon caviar

How to make Smoked Salmon Tarama with Pita Chips

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 80ml olive oil; transfer to medium bowl. Stir in tarama, 2 tablespoons dill, and enough reserved milk by tablespoonfuls to reach spreadable consistency. Season with salt and pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Pour enough olive oil into large skillet to cover bottom. Heat oil over medium high heat. Add pita triangles and cook until light brown, about 2 minutes per side. Transfer to paper towels and drain.

Place bowl of salmon tarama in centre of platter. Garnish with salmon caviar and dill. Surround with pita chips and serve. more info Tarama is sold at many supermarkets and at specialty foods stores and Greek markets.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.