Salad with Sea Bream and Naxos potatoes | Rena tis Ftelias


  • 2-3 SELONDA Sea Bream
  • 2-3 Naxos potatoes
  • 1 cauliflower (only the buds)
  • 1 soup spoon of mustard
  • 1 wine glass olive oil
  • 1/2 wine glass lemon juice
  • sweet paprika
  • rind from 1 lemon
  • salt, pepper


  1. Pour water into a pot and let the cauliflower boil.
  2. Once the cauliflower has boiled sufficiently, take it out of the pot using a spoon with holes and strain it.
  3. Using the same pot and water, boil the potatoes, peeled and cleaned, and also strain them afterwards.
  4. Boil the Selonda Sea Bream in the same pot and water for about 15 minutes. Let the Sea Bream cool down and de-bone them carefully.
  5. Cut the de-boned Sea Bream into large pieces about the size of a chestnut.
  6. Place all of the ingredients, after straining them well, into a salad bowl.
  7. Add the olive oil, lemon juice, salt, pepper, paprika and mustard to a blender and blend well into a sauce.
  8. Pour the sauce onto the salad and sprinkle the lemon rind.
  9. The salad is ready to serve!