Smoked salmon taramasalata

This Greek dip is an original way to use up leftover smoked salmon and works well on a sharing mezze platter

  • Prep:10 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 203
  • fat 15g
  • saturates 10g
  • carbs 2g
  • sugars 2g
  • fibre 0g
  • protein 14g
  • salt 1.8g


  • 100g smoked salmon
  • 200g low-fat soft cheese
  • 100g crème fraîche
  • juice 1 lemon
  • drizzle of olive oil, to serve
  • black kalamata olive and toasted pitta bread, to serve


  1. Tip the salmon, soft cheese, crème fraîche and lemon juice into a food processor. Blitz everything until smooth, then stir in a very large pinch cracked pepper. Spoon the mix into a large bowl, drizzle with olive oil and serve with toasted pitta bread and olives.

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