Brand new unique products in smoked fish market in Greece and around the Globe.
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.
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.
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!!!!!
Wash the green salad and the lollo rosso lettuce very well in cold water. Dry them well with a cotton towel. Cut them into large pieces by hand or using the knife. Put them into a large bowl along with the fresh onion and the dill. In a glass jar that closes well, pour all the ingredients of the sauce together with a teaspoon of warm water. Turn and shake well until all the ingredients are mixed and a homogenous sauce is formed. Pour the salad with sauce and stir well. Transfer the salad to a platter or bowl. Place the mackerel between the leaves and the cherry tomatoes. Add if you like some pepper and you are ready to serve.
Fanari, Rdopi, 69100
phone: +30 25350 312000