200 grams cream cheese
2 tablespoons grated smoked botargo
3 tablespoons sour cream
2 tablespoons virgin olive oil
Juice of ½ lemon
Freshly ground black pepper
1 stalk of celery
10-15 cherry tomatoes
4 slices of toast bread
Slices of fish botargo
Grated botargo for garnishing
Mix the cream cheese, olive oil, sour cream, smoked botargo, lemon juice, a pinch of fresh pepper and a little chopped dill in a bowl. Stir in vigorous movements to homogenize ingredients and fluff the mixture. Place in the refrigerator.
Wash 10 cherry tomatoes, cut the bottom and drain from the spores. Leave them with the cut side down, to drain from liquids. Remove the crust from the toast bread cut to 4 equal pieces and bake in medium tempareture until it becomes crispy and takes a golden color. Let it to become cold.
Cut the remaining cherry tomatoes into four. Wash and cut celery stalks into very thin slices.
Fill the cherry tomatoes with the cheese mousse, using a corn or a small spoon. Place half a slice of fish botargo, 1-2 celery slices, a little dill and sprinkle with smoked grated botargo.
Spread a little mousse on the crispy toast breads. Top with a slice of celery, a slice of tomato and a half a slice of botargo.
A recipe by chef Spyros Kitsinelis