Risotto with dried mackerel fillets (tsirosalata)


400 gr. basmati rice

1 tablespoon paprika
150 gr. butter
1 onion
4 eggs
1 red pepper
250-300 gr. dried mackerel fillet (tsirosalata) Ambrosia
300-400 ml chicken soup
Cut the onion and fry it in butter. Cut the pepper into cubes and add it to the onion. Fry together. When the vegetables have softened add the rice and the chicken soup and simmer until rice is done (as directed on the package).

Boil the eggs, peel them off and cut them into eight pieces each. Cut the fish into small pieces.
Mix the eggs and the fish with the cooked rice.

Meatballs with anchovy paste



800g minced meat mixture
200 g potatoes
1 onion
2 teaspoons anchovy paste Ambrosia
Salt and pepper
3 egg yolks
100 ml. sour cream
80-100 gr. Breadcrumbs
Wash and boil the potatoes in their skins; peel and crush with a fork.
Prepare minced meat, add two teaspoons of anchovy paste and mix well.
Season with salt and pepper to taste (be careful not to add too much salt because anchovy paste is already very salty).
Add the crushed potatoes, the chopped onions, the sour cream, the egg yolks and the breadcrumbs and mix well.

Shape into round balls; put them in a tray lined with baking paper.

Bake meatballs in the oven on medium heat about 25 minutes.

(We have pan-fried them and they were very ok)

Pasta salad with smoked sea food variety



300 grams of pasta
200 gr – 250 gr. smoked sea food variety Αmbrosia
3 pickled cucumbers
red onion
150 grams mayonnaise
Boil the pasta in water with salt.

Cut the fish into slices.

Slice cucumbers and onions thin. Mix in a bowl with mayonnaise pickled cucumbers, onion and dill. Add salt and pepper to taste.

Pour mixture over pasta and mix all the ingredients easily. Finally add the smoked fish.