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Hellenic hors d’oeuvre to savor May 25, 2007

Posted by grhomeboy in Food Recipes.

Try your own Greek delicacy of botargo, cured gray mullet roe, known as karasumi in Japanese, served in a “purse” of smoked salmon tied with leek by following this recipe from chef Konstantinos Vasalos.

Ingredients to serve four
4 slices of smoked salmon
1 blanched leek
1 slice toast (crusts removed, soaked in water)
6 g onion
1 egg yolk
30 g botargo (avgotaraho)
12 ml lemon juice
15 ml olive oil
75 ml fresh cream
1/2 sheet gelatin

The method
1) After soaking the gelatin in cold water, soften it by transferring it into a small amount of boiling water. Make an incision in each salmon slice to form a “purse.”
2) Place the toast, egg yolk and botargo in a food processor and mix.
3) Transfer the above into a bowl and mix in lemon juice and olive oil bit by bit the way you would when making mayonnaise.
4) Mix the gelatin and fresh cream into the above and refrigerate for 2 hours.
5) Tie the opening of the above with the leek and place it on a plate. Pour lemon juice on top before serving.

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