Greek Food, Cooking and Recipe Community

How to make Greek lenten fish roe salad!

1 - 5 of 5 Posts
xmelissaa

xmelissaa

Active member
These are the ingredients that you will need to make Greek lenten fish roe salad!
  • 6 -7 slices of stale bread with no crust (use gluten-free bread if following a gluten-free diet)
  • 7 ounces of salted fish roe
  • 2 tablespoons of grated onion
  • 1 1/2 cups Greek olive oil
  • 1/3 cup lemon juice

n a food processor, add the Roe, onion and 1/3 of the oil and turn on for a few seconds. Continue to slowly add the bread a little at a time on low. Once the bread, add the rest of the oil slowly. Once all the oil has been mixed in, add the lemon juice slowly. The lemon juice is a matter of taste, add it slowly to achieve the desired flavor. Put in a bowl and garnish with olives and scallions. For those that are fasting, this recipe contains olive oil, so this recipe won’t be suited for a strict fast.

fishroe.jpg
 
Thanks!!! I've been searching for this recipe for a long time.
 
  • Like
Reactions: knicks_fan87
What do you think about adding caviar into this salad? Would it be delicious? My dad told me that adding caviar in almost any salad makes it magnificent. My dad has a pretty weird taste, so I wanna try it on my own. I think not every type of caviar is suitable with salads, but I've recently got some Kaluga caviar and its taste is very special. I've searched a lot of info about it and found on https://pearlsofcaviar.com that it has a delicate flavor and gonna be popular soon. Need to find some recipes with it tho...
 
Last edited:
  • Like
Reactions: knicks_fan87
Starfall said:
What do you think about adding caviar into this salad? Would it be delicious?
Click to expand...
It will taste delicious! You can use any type of fish roe
 
This tastes great with any caviar you can find - might be different types available depending on where you live.
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What herbs do you use when making Greek stuffed zucchini?

I've been thinking about making Greek stuffed zucchini (kolokithakia gemista), and I'm curious about which herbs everyone uses in the filling. I've seen quite a few variations, and it seems like the combination of herbs can really influence the overall flavor of the dish.

Some recipes use plenty of fresh dill and parsley, while others include mint or even a little oregano. I've also noticed that some people add green onions for extra flavor. I'm wondering whether certain herbs are considered more traditional, especially when making stuffed zucchini with rice and ground meat.

Do you use a combination of herbs, or do you prefer to keep the seasoning fairly simple? Does your family have a particular recipe that has been passed down through generations?

I'm especially interested in how the herbs complement the avgolemono sauce. What combination do you think gives Greek stuffed zucchini the best flavor?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top