An easy and unique recipe.
The first time I tried taramokeftedes was in Thirassia and there they call them pancakes with roe salad and they also add grated small tomatoes from their own cultivations of waterless small tomatoes…a special taste.
At the table I remember there was this lovely fava salad, octopus, red wine and good company. I will never forget this wonderful view of Oia viewed from the opposite side …
170 gr red roe or white roe 140 gr
170 gr stale rustic bread
4 tablespoons flour for all uses
1 onion, finely chopped
3 tablespoons chopped dill
1 tsp chopped fresh mint
10 cherry tomatoes past through the mixer
Half a glass of sweet wine
Soak the bread in water and squeeze well in our two hands. Put in a bowl and «pinch» to make crumbs.
Add the roe, dill, mint, cherry tomatoes and flour.
Knead until the ingredients become homogeneous in the mixture.
In a skillet sauté the onions until they get a golden brown color.
«Deglaze» with the wine and let it caramelize. Allow to cool and add these to the mix of roe salad while stirring.
Cover the bowl and leave for 30 minutes for the aromas to emerge.
Wet a spoon with water and begin to take the mixture spoonful by spoonful,.
In a deep frying pan with hot olive oil pour the taramokeftedes and let them get brown on one side and then turn them on the other.
On a platter spread absorbent paper and place the taramokeftedes, to absorb the excess oil.
They are consumed while they are very hot and to stay crisp we do not cover them.
If the mixture is not so thick, you can put a little more flour and knead them again.