Aegean Tarama with Smoked Paprika
60% автентично · Fusion Mediterranean
A creative twist on classic tarama salata, incorporating the smoky notes of paprika and a touch of yogurt for added creaminess and a subtle tang, inspired by Aegean flavors.
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Съставки
- Cured carp roe (tarama)120g
- Greek yogurt80g
- Stale white bread or boiled potato50g
- Extra virgin olive oil100ml
- Fresh lemon juice20ml
- Garlic clove1/2
- Smoked paprika1/2 tsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Prepare the bread or potato as described in the Classic Tarama Salata recipe.
- 2
In a food processor, combine the tarama, soaked bread (or mashed potato), Greek yogurt, lemon juice, and garlic.
- 3
Blend until smooth. Slowly drizzle in the olive oil while the processor is running until emulsified.
- 4
Stir in the smoked paprika. Season with salt and pepper to taste, being cautious with salt due to the tarama.
- 5
Transfer to a serving dish, garnish with a swirl of olive oil and a sprinkle of smoked paprika and fresh parsley. Serve with toasted bread.
