Fish roe salad (“Taramosalata” in Greek) and boiled octopus

Fish roe salad has a creamy texture and is actually a dip or spread to eat on bread or to escort other dishes throughout the fast. I consider it as one of the most important dishes on the fast diet. It is super delicious and can escort many many dishes. Also, you can store it in the fridge and eat it as a side dish for about a week.

Ingredients: 150gr of fish roe (the fish is cod), 1 big boiled potato, 2-2.5 espresso cups of olive oil, 1 espresso cup of lemon juice, ½ grated onion, salt and pepper to taste

The process is really easy and quick, provided you have already boiled potatoes. I use a food processor. First I melt the onion really well. Then I put the fish roe and I blend.

The fish roe looks something like that:

Then I put the potato in pieces and blend. Then I put the olive oil, the lemon juice, the salt and pepper and blend for ½ minute. If I want the mixture to be fluffy, I add 1 espresso cup of water; I didn’t, so as the texture was more “fishy” and thick.

We serve as a dip and I decorated with a pinch of paprika and olives.

Now, in the same meal we also had some octopus.

Here is the ingredients used: 1kg octopus cleaned, 3 tbsp of white vinegar, ½ cup of water, 2 bay leaves. To serve: olive oil and vinegar

I put the octopus in a deep pot and let it boil along with the vinegar, the bay leaves and the water, for about 20-30’.

Once ready I removed from the pot, let it rest and then cut it into pieces. I put it in a bowl with olive oil, vinegar and a few tbsp of the octopus boiled water. Apart from flavour, vinegar allows for preservation in the fridge in case you want to save some octopus for the following days.

Enjoy!