Galery

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Danielle Lachana

Today we have two dishes that are popular throughout the Greek islands and the mainland and which are frequently consumed during the present Greek Lent period.

The Bean salad is also a good dish for vegetarians.  In many parts of the world 'Black-eyed beans' are known as 'Black-eyed peas'*, but to Greeks they are definitely only 'beans'.

The Fish roe salad (Taramasalata) is a popular appetizer and always on the Greek table especially on the first day of Lent, 'Clean Monday'. It is made from salted and cured, white or pink, fish roe, the fish traditionally being cod or carp. Enjoy spread on bread or use as a dip, alongside a glass of ouzo!

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RECIPES

METHODS

Fish Roe Salad

Tear the bread into pieces and soak in some water. Squeeze to remove most of the liquid.

In a mixer or blender (or mortar and pestle if you prefer) thoroughly combine the fish roe, onion and  1 tbsp of the oil. Add half the squeezed bread, blend then add the remainder of the bread together with 1 more tbsp oil. Add 2 tbsp lemon juice, or more to taste, and blend until smooth. You can add more oil to taste, but do not allow the mixture to become too thin. Serve in a bowl.

Garnish with quartered tomatoes and black olives.

Note: This can also be made with potatoes. Substitute the bread with 2 medium potatoes (about 200 g), peeled, boiled and mashed.

Black-eyed Bean Salad

Soak the beans in cold water, preferably overnight. Rinse and put back into fresh water in a saucepan. Simmer for about 5 minutes then drain and rinse again. Put back on the heat and simmer, uncovered, for about 30 - 45 minutes, or until the beans are tender (but have not lost their shape). Add more water if necessary. When the beans are ready drain them and leave to cool before transferring to a dish.

Stir in salt to taste and as much oil and vinegar as you like. Sprinkle the onions over the top to serve.