Axinosalata the Greek sea urchin salad

| August 11, 2015 | 6 Replies

Is this one of the top distinguished delicacies, yet empowering marine species that sea has to offer? Axinosalata [ahinosaláta] the Greek sea urchin roe is way long being eaten and used from ancient times as remedy, but nowadays it is considered as a significant protein source. In its raw version it is well-known (here in Greece) as an exceptional meze. 

axinosalata the Greek sea urchin roe salad

Despite its delicate nature we absolutely have to manipulate the roe in such a way it can preserve this ocean, salty taste that has to offer us. So, for the easiest and most safe option, follow the staple of the Greek dressing advantage. Pure Greek olive oil and fresh local (unwaxed is a must) lemons will be the best thing to use.

Ingredients:

  • 3-4 tablespoons Greek olive oil
  • ½ lemon juice
  • 56g cultured sea urchin roe (caviar/uni)

Instructions (plus video):

Initially whisk together the olive oil and lemon juice in a plate that you will serve the Greek sea urchin salad. Add the sea urchin’s brine; whisk again until incorporated. Add fresh cultured sea urchin roe and toss gently with the fork. Serve immediately.

Sea urchin roe is a very delicate and sensitive product, therefore you have to keep it carefully (refrigerated is the best option) in an airtight container. Special attention should be paid when carried from the place you bought it to your house. If the distance is long, it should be best transported inside ice or thermal (insulated/cooling) bag. Consumers should be very careful about eating them, as they should be eaten instantly (as e.g. shushi) or the latest… the next day.

Axinosalata the Greek sea urchin roe salad

3 More information:

  1. Greek fishermen claim that sea urchin can survive in a clean marine environment and often call them sheep of the sea, because of their herbivore nature.
  2. Due to uncontrolled wild harvested sea urchin and water pollution, their population is declining and today are thought to be threatened with extinction. Greece enforced existing laws on sea urchin catch to preserve its population.
  3. Look for sustainable sea urchin farms.

Pay attention to:

  1. Olive oil quality and after taste. Pick a mild but fragrant extra-virgin olive oil with low levels of acidity. Avoid ”heavy” flavours e.g. fruity olive oil that has a strong olive aftertaste.
  2. Lemon’s acidity. Firstly and mostly, TASTE the lemon juice BEFORE USING it! In case you have a high acidic lemon, use ½ of it. If it has a mild taste, then use 1 lemon, juiced.

 

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Category: Salads

Comments (6)

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  1. Veleta Vivi says:

    Congratulations for your beautiful photos. Yesterday I made axinosalata and it was very-very tasteful.Thank you very much.

  2. Δεν έχω δοκιμάσει ποτέ αχινοσαλάτα.. Φοβάμαι.. ! Έχω θέμα με τα ωμά μάλλον!!! Ξέρεις όμως μέσα μου κάτι θα με τσιγκλούσε αν τη είχα μπροστά μου και ίσως δοκίμαζα.. Με ανατριχίλα όμως .. χάχα!!!

    • Editor says:

      Χμ, λοιπόν… Η συγκεκριμένη εκδοχή δεν είναι ωμή, καθώς τα αβγά του ψήνονται μέσα στο λεμόνι που συμπεριλαμβάνεται στη συνταγή. Μόνο 3 λεπτά αρκούν για το ”ψήσιμο”.

      • Έτσι είναι το λεμόνι τα ψήνει, αλλά είναι η ιδέα μου ότι αφού δεν μπαίνει φούρνο ή κατσαρολάκι ξέρεις….; Κολλημένο μυαλό παιδί μου!!!

        • Editor says:

          Έχεις τα δίκαια σου… Είμαι σίγουρη όμως πως μια βουτιά στο λάδι με ένα μεγάλο κομμάτι φρέσκο ψωμί θα σε ξεθαρρέψει!

  3. Maria Lg says:

    Πιάτο διατροφική βόμβα, αφού από μόνος του ο αχινός είναι πλούσιος σε σελίνιο, ιχνοστοιχεία, πρωτεϊνες, βιταμίνες Α-D-B6 και είναι πολύ καλή πηγή Ω3 λιπαρών οξέων.Οικονομικό, γιατί μπορείτε τώρα το καλοκαίρι και σε περίοδο πανσελήνου (έχουν πιό πολλά αυγά οι “φεγγαρόφωτοι αχινοί” ) να εκμεταλευτείτε την βόλτα σας στην παραλία και να μαζέψετε αρκετούς, άλλωστε υπάρχουν 700 είδη από αυτούς.

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