Hey all,

I love Saganaki (fried cheese) with taramasalata (caviar dip) and, on the weekend, came up with a recipe that you might like to try!

I bought some Kassari Cheese (only from speciality delicatessens - I got mine from Granite in Chadstone), cut in into business card size portions, and fried in olive oil and sprinkled with some lemon juice.

For the Taramasalata, I put 1 cup sour cream, 1 1/2 onions sliced, 1 tbl lemon juice, 1 tbl chopped chives, 1/2 cup drained fish roe / salmon caviar into a blender and mix. The texture is fine however I like smooth dip, so I push the mix through a fine strainer.

Eat with the saganaki or alternatively, mountain bread.

For the saganaki, the carb count is negligible (trace in the cheese and lemon juice).

For the Taramasalata, the carbs are in the sour cream (3 grams per 100 grams using full fat (36%)) and trace in the lemon juice. Still very low though.