Tarama Spread (Taramosalata) or Smoked Herring (Rengosalata)

Fortunately, now we can get good quality carp roe –a far cry from the salty and tasteless, red-dyed one– so you can choose to make either taramosalata, or the more smoky-pungent rengosalata, using herring eggs, if you find them, or just the smoked fillets for the spread.

Taramosalata-served2-Sw

Herring-Tarama-Sw

Mine is not pink, but light green, as I use almost the entire, juicy scallions from my garden. The recipe evolved from my mother’s rengosalata –smoked herring or kipper spread– the meze she always served on Kathari Deftera (clean Monday), instead of the more common taramosalata.

An official holiday, Clean Monday marks the end of the Carnival and the beginning of spring. It is probably the continuation of ancient pagan feasts that have been incorporated to the Christian tradition. People eat outdoors —even if the moving feast happens on a cold February day— they fly kites, consume lots of wine and ouzo, and dance until sunset.  See MORE here, and also in my previous post about some of the food I had prepared, and if you like, read a more extensive account about the customs and roots of this unusual Greek feast, and also about the lunch I had organized at the Oxford Symposium inspired by Kathari Deftera.

Taramosalata-ingredients-Sw

(more…)

Share

Read More

Marinated Sardines, Anchovies or Mackerel Fillets

Sardines & bread1 SUse my recipe for marinating the oily fish as a base, adding your favorite herbs or substituting scallions for the garlic. Let the fish ‘cook’ in the marinade for a few hours or overnight, or even better make it a full day in advance.

Sardines SServe on slices of crusty or toasted bread, as part of a meze spread, or take my lead and serve as main course, complementing greens, vegetables, beans or grain dishes – Sardeles Marinates is extremely versatile and easy to pair.

SERVES 4-6
(more…)

Share

Read More

Shrimp Saganaki with Greens, Scallions, Herbs, and Feta

I tasted the tomato-less version of saganaki in Chalkidiki, in northern Greece, many years ago. It was prepared with the local mussels which were wonderful. But in my kitchen in Athens, as I was trying the recipe, I had to use frozen mussel since fresh ones were not readily available then, and the result wasn’t great. I decided to substitute shrimp for the mussel and I loved the dish, so I included it in my first book The Foods of Greece (Stewart, Tabori and Chang, 1993).

Shrimp-Saganaki-Sw

In my original recipe I gave the option of mussels or shrimp, but over the years I have decided that the shrimp’s sweetness is perfectly balanced with the lemony sauce, the herbs and the briny feta. It is a matter of taste, of course, but I definitely prefer shrimp for this soupy saganaki.

shrimp-greens-bread-a

Serves 3-4
(more…)

Share

Read More