' Le Cuvier - Taramasalata


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

Whole Milk

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.