1 ½ EL Grey Mullet Bottarga Powder
1 ½ cup of strained yoghurt
3 tablespoons of cream cheese
1/3 cup of orange juice
1 tablespoon of finely chopped fennel leaves
Mix the avgotaraho and the orange juice with the help of a fork.
Add the remaining ingredients. Serve the dip in a bowl and accompany with raw, steamed or grilled vegetables.