Smoked Salmon Taramasalata Recipe

Cooking Directions

• STEP 1.In a food processor, combine the smoked salmon, Greek yogurt, lemon juice, and garlic. Blend until smooth and creamy.
• STEP 2.Add the chopped dill and black pepper to the mixture. Pulse a few times to incorporate the seasonings.
• STEP 3.Transfer the smoked salmon taramasalata to a serving bowl and garnish with additional dill and black pepper.
• STEP 4.Serve the dip with crackers, bread, or vegetable sticks for dipping.

Cooking Tips

• You can adjust the consistency of the dip by adding more Greek yogurt for a thicker texture or lemon juice for a tangier flavor.
• For a smokier flavor, you can add a small amount of liquid smoke to the dip.
• Store the smoked salmon taramasalata in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve the smoked salmon taramasalata chilled or at room temperature.
• Garnish with fresh dill and a squeeze of lemon juice before serving for an extra burst of flavor.