Ingredients
4 teaspoons of grated smoked roe
10 fillets Traditional roe
1 bowl of green vegetables of your choice (scallions, lettuce, iceberg, Chinese cabbage)
1 carrot
Half a cucumber
6-7 cherry tomatoes
4 tablespoons of balsamic vinegar
Half a teaspoon of olive oil
400 grams of strained yogurt
½ tbsp. salt
30×30 cm tulle (or gauze).
Directions
We lay the tulupani in a strainer and place the strainer in a deep bowl.
In another bowl, mix the yogurt with the salt and pour the mixture into the colander with the toupani, gather its ends upwards and tie them with a string. Put a weight on top (eg a plate with a can), put the colander in the fridge and leave it for at least two days. Then shape the cheese into balls.
Wash the vegetables well, dry them and cut them into large pieces by hand. Wash and cut the cherry tomatoes in half. Clean the cucumber and make strips with the peeling tool. Clean the carrot and grate it on a coarse grater. Add all the vegetables to a bowl.
Mix the olive oil, balsamic vinegar and a teaspoon of roe very well and pour over the vegetables. Mix and serve on a large platter. Place 6-7 pieces of cheese on top, the slices of Egg Cod and sprinkle with the rest of Egg Cod grated.
(Put the remaining cheeses in sterilized jars and fill them with virgin olive oil. Keep them in the refrigerator for up to two weeks.)
A recipe by chef Spyros Kitsinelis
