Guest Chef recipes

Beluga lentils with smoked mackerel on tomato carpathian

Category: Appetizer

Ingredients for 1 portion:

  1. Beluga lentils (boiled) 50 grams
  2. Buckwheat (boiled) 50 grams
  3. Smoked mackerel 1 fillet about 80 grams
  4. 1/2 Tomato (cut into vey thin slices)
  5. Fruit pepper orange 10 grams
  6. Balsamic Pearls with lemon flavoring preferrably
  7. Vinaigrette Ingredients:
    1. Olive oil 20ml 20 grams
    2. White Balsamico Vinegar 7ml 5 grams
    3. Salt
    4. Fruit pepper orange
    5. Drops of orange mush 10 drops
    6. Green mustard sauce 10-12 grams
    7. 1/2 onion finely cut

Preparation Time:25-30 minutes


  1. Boil the beluga lentils in a vegetabel broth for about 22-25 minutes and strain them.
  2. Then boil the buckwheat for half an hour in a vegetable broth as well and cool it down.
  3. In a sauce pan sauté the mackerel that you have cut into squares.
  4. After that, mix it with the buckwheat and lentils, adding the already made vinaigrette.
  5. Afterwards, place the sliced tomato on a plate and add the rest of the ingredients you just mixed using a springform pan.
  6. As a finishing touch, add the lemon pearls and sprinkle with a little extra virgin olive oil
  7. For the vinaigrette:
    1. Blend the olive oil, the White Balsamico Vinegar, the salt, Fruit pepper orange, the drops of orange mush, the green mustard sauce and the finely cut onion

We would like to thank Ζύθος – Ντορέ  for their hospitality

Chef: Tsoukalis Apostolis

He studied in Belgium “Institut of Norte Dame”

Has worked in Belgium, Thessaloniki at HYATT, Ολύμπιον

Since 2001 – 2003 he was a chef and owner of “Mojo”

Since 2003 – 2010 he was a chef and owner of “Οδός Μαγείρων”

In 2010 – 2014 a chef and owner of “Κάρδαμο”

Since 2014 until today, an executive chef of “Ζύθο”