Since, the 1950’s Vastardelis family, have been dedicated to
fishing at the fisherman village of Fanari, located at the North of the
Thracian Sea. Since then it has been a great tradition to the family to
do the smoking of fishes. Smoking, at that time, was taking place in
special rooms inside the family house. This experience was incorporated
by the head of the family, Petros Vastardlis, and he gradually developed
an integrated modern plant, creating a wide range of high quality
exceptional smoked fish using only traditional methods with no
All secrets of the recipes and also the
art of preparing the fishes were passed on to his
son Alexandros Vastardelis. He furtherly developed
the facilities of the company into a modern plant,
combining traditionally built ovens with the modern
technologies in order to enlarge his smoked fish
sales range. He serves to his clients not only the
great products of the past generations of the family,
but also brand new unique products in smoked fish
market in Greece and around the Globe.
140g undyed smoked haddock "TO FANARI", cut into bite-sized cubes,
1 tbsp unsalted butter,
1 medium leek,thinly sliced,
1 medium egg, plus 3 yolks,
1tsp freshly ground pepper and
salad for serving
To make the pastry, pulse the flour, lard and butter in a food processor until it resembles fine breadcrumbs. Sprinkle over 1½ tbsp cold water and pulse again until the pastry just comes together. Divide into 6 pieces, wrap in cling film and chill in the fridge for 30 mins.
Heat oven to 200C/180C fan/gas 6. Roll each ball of pastry into a 12cm disc on a lightly floured surface and use to line 6 x 8cm tartlet tins. Line the tarts with baking parchment and baking beans, and chill in the fridge for 20 mins. Bake on a tray in the oven for 15 mins, then remove the baking beans and bake for a further 5 mins until golden. Brush with the egg yolk and return to the oven for 2 mins.
Meanwhile, to make the filling, heat the butter in a small saucepan, add the leek and cook for 5 mins until beginning to soften. Add the seasonings, and cook for a further 5 mins. Turn down the oven to 160C/140C fan/gas 3 and lightly whisk together the cream, egg and yolks, and some seasoning.
Divide the leek mixture between the tart cases, arrange the smoked haddock "TO FANARI" pieces on top and fill with the cream mixture to just below the pastry rim. Bake for 15-20 mins. Allow the tarts to cool a little in their tins, then serve with a handful of mixed salad leaves, if you like.
OPEN-FACE SMOKED-MACKEREL 'TO FANARI' SANDWICHES
1 large head of garlic, halved crosswise
1/4 cup extra-virgin olive oil, plus more for brushing
9 1/2-inch-thick slices of Italian bread or ciabatta, halved lengthwise
small arugula leaves, for garnish
3 smoked mackerel fillets fillet 'TO FANARI' broken into 6 pieces, about 3/4 pound skin removed and each
1⁄2 small red onion, thinly sliced
2 medium tomatoes, halved and thinly sliced
Preheat the oven to 350°. Set the garlic on a piece of foil, cut sides up. Brush with oil and wrap the garlic in the foil. Bake for 40 minutes, until softened; let cool slightly.
Meanwhile, light a grill. Brush the bread slices on 1 side with 2 tablespoons of the oil. Grill over high heat until lightly charred, about 1 minute per side.
Squeeze the roasted garlic into a bowl and mash with a fork. Stir in the remaining 2 tablespoons of oil and season with salt.
Spread the roasted-garlic puree on the grilled bread and arrange a few arugula leaves on top. Top with the smoked mackerel fillet 'TO FANARI' and onion and tomato slices and serve.