Yoghurt dip (Tzatziki), Fish roe salad (taramosalata), Cheese salad (tirosalata)

Yoghurt dip (Tzatziki)

4 servings: 1 cup strained yoghurt, 1 medium cucumber, 2 (or more) garlic cloves to taste, 1 tbsp olive oil, and 4-5 drops lemon juice, salt.  

Peel the cucumber and grate (as for carrots) onto a clean towel. Press to remove juices. Put yoghurt in a bowl, add well-drained cucumber, grated garlic and mix well. To this mixture add the oil, salt and lemon juice. Refrigerate Serve cold. 

Fish roe salad (taramosalata)

6 servings: 150 gr. fish roe (tarama), 5 slices of stale bread, 1 large onion grated, juice of 2 lemons, A few lettuce leaves, 2 cups olive oil.  

Place the fish roe in a bowl and beat with mixer for a few minutes. Remove crusts from bread, soak bread in water and then squeeze out excess water. Add bread gradually to the fish roe, and then the oil, onion and lemon juice, mixing constantly. Place the lettuce leaves on a platter and serve the taramosalata on top.  

Cheese salad (tirosalata) 

4 servings: 200 gr. Marouri, anthotiro or other unsalted cheese, 150 gr. Blue cheese, 150 gr. Grated graviera, 1 tsp mustard, few drops of lemon juice.  

Grate the manouri and place in a bowl. Add the remaining ingredients, mix well and serve garnished with cucumber slices.