SBS Food

www.sbs.com.au/food

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."

Taramosalata

Credit: Adam Liaw

  • serves

    4

  • prep

    30 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

30

minutes

cooking

10

minutes

difficulty

Easy

level

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.

Want more from The Cook Up?

• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.

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.


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
Watch nowOn Demand
Follow The Cook Up with Adam Liaw Series

Published

By Anna Polyviou
Source: SBS



Share this with family and friends


SBS Food Newsletter

Get your weekly serving. What to cook, the latest food news, exclusive giveaways - straight to your inbox.

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Download our apps
SBS On Demand
SBS News
SBS Audio

Listen to our podcasts
You know pizza, pasta and tiramisu, but have you tried the Ugly Ducklings of Italian Cuisine?
Everybody eats, but who gets to define what good food is?
Get the latest with our SBS podcasts on your favourite podcast apps.

Watch SBS On Demand
Bring the world to your kitchen

Bring the world to your kitchen

Eat with your eyes: binge on our daily menus on channel 33.