Put all the ingredients into a bowl and mix them well by hand. Rub some flour into your hands and form the fish roe balls with your hands in the size of a walnut. Pour olive oil into a frying pan and let it heat. Fry the fish roe rissoles for 3 minutes from each side until they golden brown.
The preserved fish roe (taramas) is rich in calories, phosphorus, potassium, and sodium, so it should be consumed moderately by people with hypertension problems.
Celebrations and special occasions:
It is a spring Lenten taster with sea flavor and wild fennel scent appropriate to accompany drinks such as ouzo and local rose wine of Koroni.
Family experience of four generations constitutes the recipe.
Source: Kiki Apostolidis
• Taramas (fish roe) (200g.)
• grated onions (2)
• chopped garlic (2 cloves)
• chopped scallions (1 bunch)
• Dill or wild fennel (1 bunch)
• Flour (4-5 tablespoons)
• Extra virgin olive oil (2 tablespoons)
• 1 cup of virgin olive oil for frying