Salad with Botargo and small bites with yogurt and cheese mousse


4 teaspoons of grated smoked botargo
10 fillets traditional botargo
1 bowl of green vegetables of your choice (scallions, lettuce, iceberg, Chinese cabbage)
1 carrot
Half a cucumber
6-7 cherry tomatoes
4 tablespoons of balsamic vinegar
4 tablespoons of balsamic vinegar
400 grams of strained yogurt
½ tbsp. salt
A 30×30 cm cotton cloth (or gauze)

Lay the tulupani in a colander and place the colander in a deep bowl.
In another bowl, mix the yogurt with the salt and pour the mix into the colander with the toupani, gather its ends upwards and tie them with a string. Put a weight on top (e.g. a plate with a can), put the colander in the fridge and leave it for at least two days. Then shape the cheese into balls.
Wash the vegetables well, dry them and cut them into large pieces by hand. Wash and cut the cherry tomatoes in half. Clean the cucumber and make strips with the peeling tool. Clean the carrot and grate it on a coarse grater. Add all the vegetables to a bowl.
Mix the olive oil, balsamic vinegar and a teaspoon of botargo very well and pour over the vegetables. Mix and serve on a large plate. Place 6-7 pieces of cheese on top, the slices of egg cod and sprinkle with the rest of egg cod grated.

(Put the remaining cheese in sterilized jars and fill it with virgin olive oil. Keep them in the refrigerator for up to two weeks.)

A recipe from chef Spyros Kitsinelis