Cheese and Fruit Dip, Hypotrimma

The name of this sauce is Greek and the word is associated with a paste ground in a mortar. In a modern context it may be made in a mortar or a small food processor. The finished sauce is very similar to the sauces in the section on meat dishes. Like pickles, they are all thick, sweet and piquant, and almost certainly raw and served cold. We have one reference to a hypotrimma being served with dogfish (which we call rock salmon), though this kind of