Ingredients
Method
1.Pulse the roe and garlic in a food processor until blended.
2.Pour the milk over the bread and let it take up all the moisture. Add to the roe with the sour cream and blend until smooth.
3.Add lemon zest, juice and 2 tbsp of the olive oil. Blend until smooth and spreadable. Season to taste. Spoon into a serving dish and chill to serve.
4.To serve, swirl remaining oil over top, and garnish with cracked pepper and salmon eggs, if desired.
5.For pita wedges, brush bread with olive oil and sprinkle with seasoning, such as Greek spices, garlic and herb salt, or an all-purpose seasoning. Bake at 190ºC for 5-8 minutes until puffed and toasted. Cut into long wedges.
Tarama is a salted, dried fish roe that’s whipped up into a intense fish-flavoured dip – hence the name. I find it a bit strong so I’ve added sour cream to mine. The bread seems an unlikely ingredient but it helps absorb the salt. It’s delicious served as a starter with these puffy pita. Finish it off with a little spoonful of jewel-like salmon eggs.
Note
