Athinaiki Fish Salad is a delightful Cyprus treat that brings together the best of Greek culinary tradition. This vintage dish is not just a salad; it’s an elegant party appetizer that evokes nostalgia for the Iranian Olivier salad, which is famously creamy and mayonnaise-based.
Photo: cyprus-mail.com
Athinaiki fish: A Rich Medley of Ingredients
This Greek version of the salad features tender poached white fish, which can be sea bream, grouper, scorpionfish, or cod. It’s combined with a vibrant mix of root vegetables, capers, gherkins, and fresh herbs, all enveloped in a rich, creamy dressing that elevates the dish to something truly special.
Gathering the Essentials
- 1kg whole white fish
- 1 tbsp lemon zest
- Juice of ½ lemon, or more to taste
- 2 tbsp olive oil
- 1 medium waxy potato, cut in half
- 2 medium carrots, cut lengthwise
- 2 celery stalks
- 100g frozen petits pois
- ½ small celeriac root, diced small
- 2 bay leaves
- 4 peppercorns
- 1¼ cups good-quality mayonnaise, plus extra for topping
- 3 tbsp capers, rinsed and chopped
- 4 small gherkins, finely chopped
- 2 tbsp dill, finely chopped
- 2 tbsp fennel, finely chopped
- ½ tsp paprika
- Salt and freshly ground black pepper
- 1 cucumber, thinly sliced for garnish
Preparing the Dish
Begin by placing water, potato, carrots, celery, celeriac, bay leaves, and peppercorns into a large pot. Bring this mixture to a boil, then let it simmer over medium heat for about 15 minutes until the vegetables are fork-tender. In the last minute, add the frozen peas to the pot. Using a slotted spoon, carefully remove the vegetables, reserving the broth for later.
With the broth back on the heat, bring it to a boil and add the fish, reducing the heat to gently simmer for 15-20 minutes until cooked through. Once done, remove the fish, allowing it to cool slightly before taking off the skin and bones. Flake the fish into a large bowl, drizzle with olive oil, and mix in lemon zest and juice.
Combining Flavours
Next, gently fold in the diced vegetables, gherkins, capers, and herbs along with ¾ cup of mayonnaise. Season with freshly ground black pepper and paprika to taste. Transfer the mixture to a serving platter, shaping it into an oval, and top with additional mayonnaise. For a decorative touch, arrange cucumber slices to resemble fish scales.
Refrigerate and Serve
Cover the dish with cling film and refrigerate for several hours, allowing the flavours to meld beautifully. This preparation not only enhances taste but also makes the Athinaiki Fish Salad a perfect make-ahead dish for gatherings.
A Sweet Ending with Chocolate Galaktoboureko
No meal is complete without a sweet note, and for those with a penchant for desserts, the chocolate Galaktoboureko is a must-try. This traditional Greek dessert features layers of crisp golden filo pastry enveloping a rich chocolate custard. Ideal for celebrations or a cosy family gathering, it combines comfort with indulgence.
Ingredients for the Sweet Treat
- For the syrup: 275g sugar, 275ml water, 1 cinnamon stick, juice of 1 orange
- For the custard: 1.2 litres full-fat milk, 100g fine semolina, 25g cornflour, 100g caster sugar, 1 tsp vanilla extract, 5 medium eggs, 340g chocolate praline couverture, 25g unsalted butter
- For the pastry: 470g long filo pastry, 200g clarified butter or ghee
Making the Chocolate Galaktoboureko
Start by preparing the syrup: combine sugar, water, cinnamon stick, and orange juice in a saucepan, bringing it to a boil until the sugar dissolves. Let it simmer for 5-8 minutes until slightly thickened, then cool completely.
For the custard, warm the milk in a large saucepan while reserving ½ cup. In a bowl, whisk together the reserved milk, cornflour, eggs, sugar, semolina, and vanilla until smooth. Gradually add a ladleful of hot milk to the mixture and return everything to the saucepan, stirring constantly until it thickens.
Melt the chocolate in the microwave, then stir it into the custard along with butter until smooth. Preheat the oven to 180°C and assemble the Galaktoboureko by layering half the filo sheets in a greased baking dish, brushing each with melted butter. Spread the cooled custard over the pastry, fold the overhanging filo over the top, cover with remaining sheets, and score the surface.
Baking and Serving
Bake for 50-60 minutes until golden brown. Once removed from the oven, immediately ladle the cooled syrup over the hot pastry. Allow it to absorb for at least an hour before serving. The combination of traditional Galaktoboureko with rich chocolate creates a dessert that is both comforting and irresistible.
