Quinoa Dolmadas on Baked Bread with Fish Roe Cream

Quinoa Dolmadas on Baked Bread with Fish Roe Cream


Prepare the fish roe salad by mashing the fish roe for a few minutes together with the lemon juice.
Add the bread, onion and continue mashing until all the ingredients are homogenous together. Continue beating, adding the oils to a stream of yarn until our fish roe salad binds and fluffs. Then, leave it in the fridge until we use it.

Sprinkle the slices of bread with olive oil, oregano and salt and bake in a preheated oven for 8 minutes until golden brown.

Serve by placing a filling dose of fish roe on each slice of bread and over two dolmas with quinoa.

Tip: We can skip the preparation of fish roe salad by buying it ready from the supermarket!
  • Time 20'
  • Ingredients 10
  • Portions 2


For the fish roe salad:
70 gr. white fish roe
Juice from a lemon
50 gr. soaked bread
Half a small onion
150ml sunflower oil & 50ml olive oil

For serving:
8 Dolmas Quinoa 200g Palirria
4 slices of rustic bread
2 tbsp. olive oil
1 pinch of oregano & salt