Serve it with peppers.
100- 120gr smoked trout, 1pc celery, 1 green ognion, 3-4 smashed walnuts, 2tsp dil, 100gr mayonaise, 1/2tsp moustard
Add all the ingredients in a bowl and mix it by hand. Serve it on bruscetta or as dip.
1 orange and the skin of it, 1 boiled beetroot, 50gr herring fillet, 2 slices green apple, nutmeg, pepper
Cut the beetroot in a shape of a heart. Mix all the ingredients in a bowl and serve it on the slices of beetroot.
300gr fava, 200gr smoked cod, 3tsp evoo, 2tsp cream cheese, 1 ognion jus from, 1 lemon, 1/2tsp thyme, 1tsp paprika
Add the boiled fava with the ognion and the cream cheese to a blender. After a while add evoo and lemon. Serve it on small glasses with the herbs and on top the smoked fish.
Mince the almonds in a multi and then add all the ingredients. Adjust on your taste the salt and the lemon. Keep it on the fridge and serve it as a dip , on bruscettas or add it to a pasta.
10-12 black olives, 4 sardine’s fillets, 2 tsp capper, 2 slices garlic, 2 oregano (or basil) leaves, 3/4 cup evoo, 1tsp vinegar, pepper
Add all the ingredients and melt it by hand. On the blender add at the end the evoo and the vinegar. Serve it as a dip or as bruscetta.
200gr yougourt, 300gr boiled broccoli, 1 slice of garlic, 2 tbsp lemon jus, 80gr anchovie fillet, basil leaves
Add all the ingredients in the multi. Serve it as a dip or on brushettas.
Add all the ingredients in a multi and adjust the cream cheese and the lemon on your taste. Add the salad on bruscettas or as a dip.
Sommelier tips: Taste this smoked delight with a glass of Santorini Santo wines or Vorinos Daskalaki or Kleidi Michaelidis, depends from the acidity that your palette needs!