Smoked Salmon Tarama with Pita Chips

A luxurious Mediterranean-inspired dip combining smoked salmon, tarama (carp roe), and fresh herbs, served with crispy homemade pita chips. This elegant appetizer brings together the rich flavors of the sea with classic Greek ingredients.

8 servings

30 min

Published October 4, 2025

Ingredients

•2⅔ cups crustless country-style bread
•1 cup whole milk
•6 ounces thinly sliced smoked salmon
•⅓ cup chopped shallots
•3 tablespoons distilled white vinegar
•3 cloves garlic cloves
•5 tablespoons olive oil
•½ cup tarama
•2 tablespoons fresh dill
•4 pieces pita breads
•2 ounces salmon caviar

Cooking Instructions

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, 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.
15 min
2.
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.
10 min
3.
Place bowl of salmon tarama in center 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.
5 min

Ingredients

•2⅔ cups crustless country-style bread

•1 cup whole milk

•6 ounces thinly sliced smoked salmon

•⅓ cup chopped shallots

•3 tablespoons distilled white vinegar

•3 cloves garlic cloves

•5 tablespoons olive oil

•½ cup tarama

•2 tablespoons fresh dill

•4 pieces pita breads

•2 ounces salmon caviar

Cooking Instructions

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, 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.

15 min

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.

10 min

Place bowl of salmon tarama in center 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.

5 min