Smoked Salmon Taramasalata is a Greek dip, it is a great way to use up leftover smoked salmon and works well on mezze platters and or as starter garnished with salmon caviar and served with toasted pita.
Smoked Salmon Taramasalata Recipe
Makes 2 cups
Ingredients:
100g smoked salmon pieces
2 tbsp salmon caviar + extra for garnishing
200g cream cheese
100g crème fraîche
juice of 1 lemon or lime
pinch cayenne pepper
pinch nutmeg
Method:
Put the salmon, salmon roe, cream cheese, crème fraîche and lemon juice into a food processor bowl. Process everything until smooth, then stir in a very large pinch cayenne pepper and nutmeg. Spoon the mix into a large bowl to serve. Garnish with salmon caviar.
