Bama-365

Salmon Salad With Feta Cheese Custard

August 15th, 2007

Greeks view the olive, the bread and the wine as symbols of life. The olive, the fruit of the sacred tree, is processed in many ways. Oiled or vinegared, they accompany practically all dishes.

Bread is a necessary accompaniment to all meals. Often bread is served with Feta Cheese. Feta, which has been known in Greece for centuries, always accompanies their traditional country salad.

I won´t say this salad is a Greek dish even though many ingredients are items of a Greek Country Salad. I have been to Greece twice and never did I see Feta Custard on the menues. I wrote down this recipe several years ago and don´t remember where it originated. This salad is a meal in itself; tremendously tasty and healthy.

INGREDIENTS:
Serves 4

* 600 g salmon, cut into cubes
* salt and pepper
* olive oil

* 1 large tomato, cut into chunks
* ½ cucumber, cut into slices
* 1 red onion, cut into slices
* black olives
* green olives
* salt, pepper and sugar

CROUTONS:
* white bread, cut into roughfly 1 cm cubes
* 2 cloves garlic, grated
* olive oil

FETA CHEESE CUSTARD:
100 g Feta Cheese
1 dl (100 ml) milk
olive oil
basil, chopped
black pepper
( you may need salt depending on how salt the Feta is).

METHOD:
1. Fry the salmon in a frying pan of heated olive oil.
2. Salt and pepper to taste.
3. Sprinkle some sugar on the tomato chunks & the cucumber slices.
4. As for the Feta Cheese Custard, heat the milk and Feta in a saucepan.
5. Run the mixture in a blender with some olive oil.
6. Salt, pepper and basil to taste.
7. Heat oil and garlic in the frying pan, add the bread cubes, fry until crisp.
8. Place the salad ingredients in a large bowl, sprinkle croutons on top.

Serve the salad with Feta Cheese Custard.

Entry Filed under: Recipe