One of my favourite dishes that I love making as it is very easy and quick to make and with a few ingredients that I have always at home. Serve it in the beginning of a meal with a little Tsipouro. 

It is just a little meze type thing, like a mayonnaise but instead of a hen's egg it has fish eggs inside. In a way it works just the same and also spoils just the same so you need to be a bit careful while making it. 

All the ones I had tried in the past were not to my taste... usually they were made with bread or potatoes, they were thick and not light at all.
And then one day I found myself at the Travolta restaurant I have told you about. 

There I had the best taramasalata ever. And I tried to replicate it. After many tries I succeeded in making the best one ever. For that I had to find out all the secrets of making it and found out a lot. For instance in the beginning they were making it using a mortar and pestle so it came out very grainy as the bread or potatoes could not be smooth enough that way. 
Afterwards people started using a blender and that improved things a bit but still it was a bit blunt. So by removing ingredients I was able to accomplish simplicity. 

So.. all you need to find is good ingredients and you will end up with an amazing taste. I found that using olive oil gave it a strong taste that would class with the light fishy taste. A simple an light grape seed oil or any other light oil is sufficient. 
Also it needs something acidy so I use either lemon or lime juice. Lime works best I think. 

I serve it on crackers usually with some fruit like fig jam or actual figs or grapes, what ever is in season. Also smearing the cracker with a tiny bit of fig jam does the trick. Usually I would add another crunchy level by adding some poppy seeds or black sesame... all work well... 
So here is the recipe! 

A really simple salad; but with fairly complicated tastes and textures and quite special…

I really like smoked salmon; especially if it is well smoked.

I know this process really well as for years, along with some friends, we smoked our own salmon using a process that took about 12 hours with good food, wine and a little tsipouro to keep us going!….

I love salad just as much… because it is a dish that if it has a little protein added, becomes a complete meal..

But it is important to have all the textures and tastes to make it as tasty as possible,,

And this salad has just that!

Sweet and sour from the fruit, salty from the salmon , sour from the leaves and crunchy and soft as well!

It’s a salad which you must try!!! And of course the blueberries make me think about the Nikolaou Estate where I went and got them…They are still fresh in the fridge!!

I’ll add a little onion next time! I think it will go well!

Kali Orexi!! Bon Appetit!!

I haven’t a lot to say about this..

It’s not necessary anyway…

Magical recipe…

Simple

The simplest…

Wonderful though…

I would suggest that you serve the sour dough bread with a grater on the table to grate the fresh green almonds on the bread… and then sprinkle some virgin olive oil over them..

And you will entrance your guests…

I guarantee it ..