Ahinosalata (Sea Urchin Roe Meze) - cooking recipe

Ingredients

2 tablespoons finest quality extra virgin olive oil
1 tablespoon fresh lemon juice (only!)
crusty bread, for dunking
sea urchin roe, from five female sea urchins

Preparation

In a little bowl, empty the sea urchin roe and juices and 'dress' with the evoo and lemon juice. (how you go about cracking the sea urchin is your own darned problem! ;-)).
Enjoy with little husks of the best bread you can find.
I like to dip the bread into the roe and juices to sop up some liquid, then top off with a little of the roe. Enjoy with sips of a very dry, cold white wine.
Ideally, this should be accompanied by a Greek sunset and music by Nikos Xylouris. Oh, and sand between your toes is a MUST!