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Jill Dupleix's taramasalata

Name: Jill Dupleix's taramasalata
Yield: 4
Ingredients: 100g smoked salmon, chopped; 250g cream cheese; 1/3 cup (4 tablespoons) thick Greek yoghurt; 2 teaspoons horseradish cream; 2 tablespoons lemon juice, plus wedges to serve; 150g feta; 1 tablespoon finely chopped flat-leaf parsley; Grilled pita bread wedges, to serve; 1/3 cup (4 tablespoons) salmon roe

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by Jill Dupleix

Food writer

Oct 03, 2015

This may not be the traditional Greek version, which is made with smoked cod's roe, but I think my light, fluffy puree of smoked salmon tastes even better.

100g smoked salmon, chopped
250g cream cheese
1/3 cup (4 tablespoons) thick Greek yoghurt
2 teaspoons horseradish cream
2 tablespoons lemon juice, plus wedges to serve
150g feta
1 tablespoon finely chopped flat-leaf parsley
Grilled pita bread wedges, to serve
1/3 cup (4 tablespoons) salmon roe

Method

1.

Place smoked salmon, cream cheese, yoghurt, horseradish cream, 1 tablespoon of the lemon juice and freshly ground black pepper in a food processor, and blend to a puree. Refrigerate until required (for up to 2 days).
2.

Crumble feta and toss with parsley and remaining tablespoon lemon juice.
3.

To serve, place a dollop of taramasalata on pita, top with some feta and salmon roe, and serve with lemon wedges.