Taramasalata with Pita Chips
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.
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Chill: 1 Hour
- 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
- 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.
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