In Melissia, on Tsaldari street, in the place where many interesting eateries have opened in the last few years, there is Fanaki. Fanaki is a self-labeled traditional coffee shop and tsipouro place, and is pretty consistent with it. It serves a great variety of ouzo and tsipouro labels and its dishes are carefully selected and remarkable, well-made and filled with the love and care of the owner. Katerina is a spirited soul who has gathered products from several small-scale producers and she treats them with all due respect.
And so it was with the potato salad accompanied by excellent smoked trout, provided by Yiannis Gerontidis from Mystras. The potato salad was fresh, made with quality ingredients that brought out the fine taste of smoked fish. It’s such a delight to find solid raw material, like this unrivalled smoked trout, and accompany it with ingredients that let the most delicious tastes emerge. This is a tendency that has, fortunately, made a comeback in recent cooking trends
I very much love minimalism of taste, and it’s a bit difficult to successfully pin it down, but when I do find it, in others’ cooking or my own, there’s really no stopping me!
INGREDIENTS
- 200g smoked trout fillet
- 2 medium boiled potatoes
- 120g mayonnaise
- 1 scallion
- 1 red and 1 green pepper
- Fresh mint and fresh oregano, finely chopped
- 1 shot of apple cider vinegar
- 1 shot of olive oil
- salt and pepper
INSTRUCTIONS
Cut the potatoes in cubes and chop the scallion and the peppers. Empty them in a large bowl.
Cut the trout into pieces, then leave it aside.
In a small bowl, mix the mayonnaise, apple cider vinegar, olive oil, finely chopped fresh herbs, salt and pepper.
Pour a little salt and pepper into the potatoes and peppers, stir lightly, pour the sauce over them and mix well but carefully so as not to mash the potatoes.
Put the potato salad in a plate or bowl, place the pieces of trout on top and garnish with pieces of pepper if you wish.
You can enjoy the potato salad immediately or leave it in the fridge until it’s time to serve it. Pair with a cool wine that you love and you’ve got a nice, full meal.
