Smoked Salmon Tarama with Pita Chips

Name: Smoked Salmon Tarama with Pita Chips
Yield: Makes about 2 1/3 cups Servings
Ingredients: 2 2/3 cups 3/4-inch cubes crustless country-style bread; 1 cup whole milk; 6 ounces thinly sliced salmon; 1/3 cup chopped shallots; 3 tablespoons distilled white vinegar; 3 garlic cloves; 5 tablespoons olive oil plus more for frying pita; 1/2 cup 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 2-ounce jar salmon caviar

By Michael PsilakisPhotographer Kana Okada

April 6, 2008

Image may contain Food Lunch Meal and Dish

Serve this smoked salmon tarama recipe with pita chips.

Recipe notes