Name: Stone Athens Fish Roe Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 cups mixed baby greens (arugula, frisée, baby spinach); 0.5 cup English cucumber; 4 each radishes, thinly sliced; 1 each small ripe avocado; 4 oz cream cheese, room temperature; 2 tbsp Greek yogurt, plain (full-fat); 1 tsp fresh lemon juice; 1 tsp extra-virgin olive oil; 2 tsp Trikalinos bottarga powder (from Messologi); 0.5 tsp finely grated lemon zest; 1 tsp finely chopped fresh dill; 0.25 tsp freshly ground black pepper; 0.25 tsp sea salt; 1 tsp extra-virgin olive oil (for finishing); 0.5 tsp bottarga powder (for dusting); 2 each lemon wedges; 12 each toasted sourdough crostini or crackers; 2 tbsp microgreens or chopped chives (optional)

Method

Salad base

Rinse and spin-dry the mixed baby greens; place in a large bowl and keep chilled until assembly.

Peel (if desired) and thinly slice the cucumber into half-moons. Add to the bowl with greens.

Thinly slice radishes and add to the greens. Halve, pit, and slice the avocado; toss the slices gently with a squeeze of half a lemon wedge to prevent browning and add to the salad bowl.

Roe spread (bottarga-forward)

Prepare spread

In a medium bowl, combine the room-temperature cream cheese and Greek yogurt. Whisk vigorously (or use a handheld mixer on low) until smooth and creamy.

Stir in 1 teaspoon extra-virgin olive oil, 1 teaspoon fresh lemon juice, and the 1/2 teaspoon lemon zest. Mix to incorporate.

Fold in the 2 teaspoons Trikalinos bottarga powder, being careful to mix evenly so the saltiness distributes. Add the chopped fresh dill and stir.

Season the spread with 1/4 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: if you want a brighter note, add up to 1/2 teaspoon more lemon juice; if you want more umami/salt, dust an additional 1/4 teaspoon bottarga powder.

Cover and refrigerate the spread for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead). Bring to cool-room temperature for 10 minutes before serving for easier spreading.

Finishing & assembly

Arrange tossed salad greens, cucumber, radish, and avocado on a serving platter or divide between individual plates. Do not overdress—the bottarga spread provides the primary flavor.

Spoon dollops (about 1 heaping tablespoon each) of the bottarga spread across the salad in evenly spaced mounds. For 4 servings, you should have approximately 8–10 dollops.

Drizzle 1 teaspoon extra-virgin olive oil over the assembled salad and lightly squeeze the remaining lemon wedge(s) over the greens to taste.

Lightly dust the entire salad and spread dollops with 1/2 teaspoon bottarga powder for an aromatic finish.

Scatter microgreens or chopped chives over the top, if using, and add a crack of fresh black pepper.

Serve immediately with toasted sourdough crostini or crackers on the side. Instruct diners to spread the bottarga mixture on crostini and pair with bites of the salad or to enjoy the greens with small spoonfuls of the spread for contrasting texture.