Salted Roe Salad with Celery
This salad is a festive Greek dish strongly seasoned by the slightly pungent roe and oil. We’re talking about the sacs of roe that are harvested in Greece from the flat-head mullet (not to be confused with the red mullet). The Italians call this ingredient “Bottarga”
50 g salted roe - avgotaraho
2 stalks celery chopped
200 g plum tomatoes quartered
extra virgin olive oil
freshly ground pepper
juice of 1 lemon
4 slices rye or yeast bread
1. Salt and mix with the olive oil, the lemon juice and spread the salad mixture over the bread slices.
2. Finely slice the roe and place it over the salad.
3. Grind the pepper over the roe and add some oil.