- Taygetos Smoked Salmon
- Vine leaves
- Carolina rice
- Fresh spearmint
- Spinach (baby)
- Olive Oil Mayonnaise
- Strained yoghurt
- Extra virgin olive oil PDO Kalamata
- White pepper
ΑIf you ‘ll use fresh vine leaves, scald them for 2 ‘- 3’ in boiling, salted water, and then take them out with a slotted spoon to a bowl of cold water. When you are done scalding them all, drain them in a colander and then remove with a sharp knife, any stalks or nerves, that some of the leaves may have.
If you keep your own vine leaves in brine, canned or frozen, take them out of the jar or bag, put them in a colander, wash them out with cold water and let them drain well.
For the stuffing::
Add the onion, the scallion and some olive oil (125 ml) in a pot with a lid, over medium-high heat. Leave the, for about 10 minutes to soften and lose their volume. Then pour in the rice and saute for 3-4 minutes. Add water to the pot, stir, reduce heat and let simmer for about 5 minutes (we want rice to absorb water). When ready, remove from heat and let it rest for at least 10 minutes. Then add to the pot, dill, spearmint, lemon, salt and pepper and mix to incorporate all ingredients.
Spread the bottom of a pot with a few vine leaves (always use the torn or broken leaves).
Take the leaves -one by one- in your hands (with their nerves upwards and the shiny side downwards), put in the center some of the stuffing (1 tablespoonful), fold the sides inwards and wrap them up by rolling them. Arrange the stuffed dolmadakia next to eachother in a row in the pot. Pour in pan the remaining oil, and add hot water until it covers all well. Cook over low heat for about 40-50 minutes.
When they are done, remove them from the heat and let them cool inside the pan. For the lemon sauce, mix in a bowl the yogurt and the mayonnaise in equal parts, then add the dill, the spices and a little olive oil. Set up your dish and decorate it with green peas and fresh spinach leaves.