Smoked Salmon Tarama With Pita Chips Recipes

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SMOKED SALMON TARAMA WITH PITA CHIPS

Provided by Michael Psilakis

Categories     Condiment/Spread     Appetizer     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 1/3 cups

Number Of Ingredients 11



Smoked Salmon Tarama with Pita Chips image

Steps:

  • 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 5 tablespoons 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 center 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.

2 2/3 cups 3/4-inch cubes crustless country-style bread
1 cup whole milk
6 ounces thinly sliced smoked salmon
1/3 cup chopped shallots
3 tablespoons distilled white vinegar
3 garlic cloves
5 tablespoons olive oil plus more for frying pita
1/2 cup 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 2-ounce jar salmon caviar

SMOKED SALMON PIZZA

A recipe for smoked salmon lovers! This is not your traditional baked-in-a-wood-oven pizza, but it's a very simple, quick to make and delicious combination of the classic ingredients which go so well with smoked salmon, served on crisp pita bread. I found the recipe this morning while at the hairdresser's, bought a copy of the magazine, and made these for lunch today. Just wonderful for a quick, light weekend lunch! The recipe I've posted here has been adapted slightly from the recipe in the November/December 2005 issue of the 'donna hay magazine'. I have also posted Donna Hay's recipe for haloumi and couscous cakes which she suggests serving with smoked salmon, so it's another recipe for smoked salmon lovers! Donna Hay is an Australian chef.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 7m

Yield 6 serving(s)

Number Of Ingredients 10



Smoked Salmon Pizza image

Steps:

  • Preheat a char-grill (broiler) pan over a high heat.
  • Brush the pita bread quarters with oil and cook for 1 minute on each side or until it is crisp and golden.
  • Spread the pita bread with the sour cream and top with the salmon, baby spinach leaves, chives, dill, capers, olives and red onion.

Nutrition Facts : Calories 261.4, Fat 8.9, SaturatedFat 3.8, Cholesterol 31.1, Sodium 982.4, Carbohydrate 27, Fiber 1.8, Sugar 1.5, Protein 17.8

4 pita bread, quartered
olive oil, for brushing
1 cup low-fat sour cream
400 g smoked salmon, slices
70 g baby spinach leaves
1/4 cup fresh chives, chopped
1/4 cup fresh dill, chopped
1/4 cup baby capers, rinsed and drained
1/4 cup kalamata olive, halved
1 red onion, thinly sliced

SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS

This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8



Smoked Salmon (Or Trout) Salad in Pita Pockets image

Steps:

  • Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
  • Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
  • Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
  • NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

12 ounces smoked salmon (or trout)
3 cups bibb lettuce (or iceberg variety, shredded)
6 ounces alfalfa sprouts
1 medium carrot (grated)
3 green onions (finely chopped)
6 marinated artichokes (jar variety in pieces, chopped)
6 pita pockets (sml size)
1/4 cup mayonnaise

SMOKED SALMON WITH BLACK PEPPER POTATO CHIPS

Provided by Bon Appétit Test Kitchen

Categories     Appetizer     Cocktail Party     Low Fat     Quick & Easy     Salmon     Shower     Chive     Engagement Party     Sour Cream     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5



Smoked Salmon with Black Pepper Potato Chips image

Steps:

  • Stir crème fraìche and lemon peel in small bowl. Arrange potato chips on plate. Divide salmon among chips. Spoon rounded 1/2 teaspoon lemon crème fraìche atop salmon on each chip and sprinkle with chives.

1/4 cup crème fraìche or sour cream
1 1/2 teaspoons finely grated lemon peel
16 large black pepper or salt-and-pepper potato chips
1 4-ounce package thinly sliced smoked salmon, cut into 16 pieces
Chopped fresh chives

SMOKED SALMON CHIPS

Ridged potato chips are the perfect crispy base for these easy-to-assemble salmon-and-cream cheese appetizers.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 12 servings

Number Of Ingredients 7



Smoked Salmon Chips image

Steps:

  • Mix first 5 ingredients until blended.
  • Arrange chips in single layer on platter. Roll each salmon strip into cone shape; place 1 on each chip.
  • Top with cream cheese mixture.

Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. finely chopped fresh chives
1 Tbsp. finely chopped fresh dill
1-1/2 tsp. milk
1/2 tsp. orange zest
24 kettle-cooked ridged potato chips
1 pkg. (4 oz.) thinly sliced smoked salmon, cut into 24 strips

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Step 1. 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 …
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  • 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 5 tablespoons 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 center 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.


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