From: Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die. Sfouggato is the name given to various egg-based dishes throughout the Greek islands; some are essentially omelets, while others are more like croquettes. But among older Ikarians, sfouggato was a dish that called for quite a different egg than that of the hen: fish eggs, or roe, called tarama in Greek. According to Myrsina Roussa, a sharp-witted woman well into her 80s, who recalled her father making this for his male friends, it was (and is!) “the meze for tsipouro [grappa].” I adapted the original and serve it as bruschetta. The grilled bread helps offset the saltiness of the roe. To find some of the artisinal Greek products you'll need to make this, visit my online shop here
, where you'll discover a host of lovingly curated Greek ingredients.