Taramosalata

"Tarama is what I grew up with. I had never seen it pink until I got older and saw the store bought taramasalata which they put dye in it. This pita recipe is the perfect accompaniment – with just two ingredients – flour and yoghurt, it couldn't be easier and is the perfect solution to feeding unexpected guests."

Credit: Adam Liaw

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

Pita bread

• 100 g self-raising flour, plus extra for dusting
• 100 g thick Greek yoghurt
• olive oil, cook

Taramasalata

• 80 g fluffy white bread (about 6 -7 slices), crusts removed
• 80 g Australian Tarama fish roe
• ¼ white onion, finely diced
• ½ garlic clove
• 250 ml (1 cup) grapeseed oil or other neutral oil
• 1-2 lemons, juiced

To serve

• salmon caviar
• extra virgin olive oil
• micro herbs

Chilling time: 15 minutes

Instructions

1. For the pita bread, place the flour and yoghurt in a bowl and use your fingertips to combine into a dough. Turn out the dough onto a floured work surface and divide into 4. Shape each portion into a ball, then cover with a cloth and stand for 10 - 15 minutes.
2. Meanwhile, for the taramasalata, soak the bread in cold water for about 5 minutes, then squeeze out the excess water. Place the squeezed bread in a food processor with the tarama, onion and garlic and process until smooth. With the motor running, gradually add the oil and a little of the lemon juice, alternating between the both until smooth and well combined. Transfer to a bowl, cover and refrigerate for 15 minutes.
3. Using your hands, flatten the pita dough into discs. Heat a heavy – based frying pan over medium heat. Add a drizzle of oil and cook the pita for 1 -2 minutes on each side or until golden and puffed.
4. To serve, drizzle the taramasalata with olive oil and top with a little salmon roe and micro herbs. Serve with the warm pita bread.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.