Ahinosalata (Sea Urchin Roe Meze)

"I have no great expectation of anyone ever making this, but the 'recipe' should be noted, if only for posterity's sake. If you can ever get your hands on fresh, female sea urchins, this is definitely worth trying. One of my top 3 food choices. I expect that fresh sea urchins are available wherever the freshest possible fish is, as it is used in sushi."
photo by a food.com user photo by a food.com user
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  • In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
  • Enjoy with little husks of the best bread you can find.
  • I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
  • Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!

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<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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