15 Slices of Trikalinos Grey Mullet Bottarga (Avgotaraho in Greek)
3/4 cup of celery
15 medium-sized cherry tomatoes
2 tablespoons of olive oil
1 teaspoon of freshly ground pepper
Juice of one lemon
8 barley rusks
Finely chop the celery and the tomatoes. Mix with olive oil and lemon juice (add salt if you want) and divide the mixture over the rusks. Cut a big slice of Trikalinos avgotaraho, remove the protective wax and then cut thin slices. Lay 2-3 slices of avgotaraho over the vegitables. Grind pepper over the avgotaraho and spinkle with a few drops of olive oil.
Tip: you may mix all the ingredients (exept the rusks) and place the mixture over a green salad.