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Smoked Salmon Tarama with Pita Chips

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant smoked salmon tarama offers a luxurious twist on the traditional Greek dip, traditionally known as taramasalata. By combining delicate smoked salmon with savoury carp roe and fresh dill, this recipe creates a smooth, creamy texture that pairs perfectly with crunchy, golden pita crisps. It is an excellent choice for a sophisticated starter or a high-protein snack, providing a rich depth of flavour and a vibrant splash of colour to any sharing platter.

Preparing this dish at home is remarkably simple, and the tarama can be made up to six hours in advance, allowing the flavours to develop beautifully in the fridge. Garnished with salty salmon caviar and aromatic dill, it serves as a nutritious and impressive appetiser for dinner parties or weekend gatherings. For the best result, use high-quality country-style bread to achieve the perfect velvety consistency.

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Ingredients for Smoked Salmon Tarama with Pita Chips

  • 650ml 3/4-inch cubes crustless country-style bread

  • 240ml whole milk

  • 170g thinly sliced smoked salmon

  • 40g chopped shallots

  • 3 tablespoons distilled white vinegar

  • 3 garlic cloves

  • 80ml olive oil plus more for frying pita

  • 120ml 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 60g jar salmon caviar

How to make Smoked Salmon Tarama with Pita Chips

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 80ml 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.

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.

Place bowl of salmon tarama in centre 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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