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Cut the loaf into 12-14 rolls and toast them on the grill until they get a light golden brown colour.
Mix the cheese "mizithra" with the sun-dried tomatoes and pepper and spread with the mixture the hald rolls of the loaf.
Put on top of each of the rolls an anchovy fillet and sprinkle some thyme.
Spead the other half rolls of the loaf with the eggplant salad and put on them some capparis* among with an olive cutted in half without the kernel.
*for the capparis: Saute the capparis in oil and add some granted tomato, oregano, pepper and leave until the sauce is been tied. The capparis we use should be salted and rinsed.
Peel off the celery root, cut into thin sticks or cubes.
Put in a bowl and pour with the lemon juice.
Add the mayionnaise, the mustard, the caper, salt, pepper and mix together all the ingredients very well.
Then divide the rocket salad in 4 plates and the celery mixture you have already made .
Cut the mackerel fillets into pieces (bite size).
Serve it among with baked crispy bread.
Fanari, Rdopi, 69100
phone: +30 25350 312000