Taramasalata on Pita
with 2012 Chardonnay
8 slices of day old white bread, crusts removed
4 Tablespoons Tarama (carp roe caviar)
2 Tablespoons finely minced shallot
Additional 1 ½ teaspoons finely minced shallot
1 ¼ Cup olive oil
5 Tablespoons fresh lemon juice
¼ teaspoon salt
1/8 teaspoon pepper
Smoked Paprika (for garnish)
Pita Triangles (We use New York Style Sea Salt Pita Chips)
Remove crusts from bread and soak slices briefly in a bowl of whole milk. Squeeze out excess milk and set aside.
Add Tarama and onion to food processor or blender, and mix for approximately a minute or until well-blended.
Tear the bread into pieces, and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture forming a paste. Add the lemon juice a bit at a time and blend until smooth and creamy.
If you prefer it tangier, you can add more lemon juice.
Serve taramasalata with pita triangles. Makes 4 cups.