Fanari

Brand new unique products in smoked fish market in Greece and around the Globe.

SMOKED MACKEREL FILLET

SMOKED MACKEREL SLICE

LAKERDA FROM MACKEREL

STRIPE SMOKED MACKEREL SALAD

SMOKED HERRING FILLET

OUZOMEZES

SMOKED SARDINE

SMOKED COD FILLET

ANCHOVIES FILLET

ANCHOVIES FILLET MARINATED

TUNA SKIPJACK FILLET

SEAFOOD PASTIRMA

MUSSELS WITH OREGANO

CRAB ROLLS BOILD

BOILED OCTOPUS

BOILED OCTOPUS SALAD

SEAFOOD MIX

SMOKED MUSSELS

SMOKED SHRIMP

SMOKED BABY SHRIMP

SMOKED MULLET LYKOURINOS

WHOLE SMOKED HERRING

SMOKED MACKEREL FILLET

SMOKED OCTOPUS

SMOKED MACKEREL FILLET

WHOLE SMOKED MACKEREL

SMOKED HERRING IN A BOX

23/03/2018

CELERY SALAD WITH SMOKED MACKEREL

25/04/2018

Ingredients

  • 1 small celery (about 500 gr) ,
  • 4 teaspoon lemon juice ,
  • 8 teaspoon mayionnaise ,
  • 2 teaspoon mustard spicy ,
  • 2 teaspoon caper ,
  • salt , 
  • pepper
  • 500 gr rocket salad (ready cleaned, you will find it at the market) ,
  • 2-3 smoked mackerel fillet "FANARI"

 

Procedure

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.

OAT GROATS WITH SMOKED OCTOPUS

23/04/2018

Ingredients

  • 500gr smoked octopus "FANARI" ,
  • 1 cup oat groats ,
  • 8-9 cherry tomatoes cut into cubes ,
  • 8 teaspoon olive oil ,
  • 1 small onion finely choppeds ,
  • 1 green pepper cut into small cubes , 
  • 1 cup chopped parsley (about half bunch) ,
  • 1- 1 and half lemon, only the juice , 
  • 1 teaspoon chili pepper ,
  • 50gr pine nut (optional) ,
  • salt ,
  • pepper

 

Preparation for the oat groats

 

Put the oat groats in a bowl, add warm water, which overcomes the oat groat 3-4cm and leave it to soak and soften for about 15-20 minutes. Drain it and transfer it to a bowl that will hold all the ingredients.

 

Make the salad

 

 

With a sharp knife cut into thin slices the octopus. Hold 4 large pieces (bite size) seperately. Stir in a pan, on moderate heat, the pine nut for 2-3 minutes until it gets a light color. Add all the choppeds ingredients (olive oil, lemon and octopus slices) to the oat groats. Add salt pepper,lemon and mix well.

 

Serve

 

 

Empty the oat groats ( Taboule ) into a bowl with a transparent film pressing the surface with a spoon to unify the volume and make sure there are no gaps. You can leave it in the fridge for a while if there is time. Otherwise turn it over carefully in a large plate or plates, remove the membrane and place on the pieces of octopus you kept seperately. Ready!!!! Serve the taboule with the octopus cool or room temperature. Bon appetite!!!!!

 

Contact Us

Fanari, Rdopi, 69100
GREECE

phone: +30 25350 312000
e-mail: info@fanarifish.com