Taramasalata with Pita Chips

Taramasalata with Pita Chips Recipe
Photo: Jennifer Davick; Styling: Lydia DeGaris-Pursell
Taramasalata is a creamy Greek dip featuring carp roe, or tarama. A popular brand of roe, Krinos Tarama ($7), is available nationwide at specialty foods stores or at amazon.com. Get creative: Use golden whitefish roe ($12 for 2 ounces), available at californiacaviar.com. Save black roe for other uses; it will turn this dip an unappetizing gray color.

Yield:

Makes 1 1/2 cups

Recipe from

Recipe Time

Prep: 12 Minutes
Chill: 1 Hours

Ingredients

3 (1-ounce) slices white bread, crusts removed
1/4 cup whole milk
1/4 cup tarama, carp roe, or caviar
2 tablespoons fresh lemon juice
4 teaspoons finely chopped shallot
3/4 teaspoon minced garlic
1/8 teaspoon sweet or smoked sweet paprika
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil
Additional tarama, carp roe, or caviar
Pita chips

Preparation

1. Tear bread into pieces, and place in a small bowl. Drizzle milk over bread, tossing to moisten.

2. Combine soaked bread, tarama, and next 5 ingredients in a food processor; process until smooth. With processor running, slowly add olive oil through food chute, processing until mixture is mousse-like and fluffy. If too thick, add 2 tablespoons water to thin slightly. Spoon into a bowl; cover and chill at least 1 hour. Top with additional tarama. Serve with pita chips.

Note:

Laraine Perri,

December 2010
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