Smoked salmon tarama
- 100g smoked salmon cuttings
- 100mL thick yoghurt
- 200g cream cheese, at room temperature
- 2 tsp horseradish cream
- 1 tbsp lemon juice
- Black pepper, freshly ground
- 1 red onion, finely sliced into rings
- Salmon roe (optional)
- 1 lemon, quartered
Fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread.
Method
Combine the smoked salmon cuttings with the yoghurt, cream cheese, horseradish cream, lemon juice and pepper in a food processor and whiz.
Refrigerate until required.
Makes 1 cup