Smoked Trout Salad with Dill Dressing and Potato Chips

Ingredients

2 Persian cucumbers (5 ounces total),
1/4 cup white wine vinegar, plus more as needed
pinch fine salt
pinch granulated sugar
3 cups mixed spring greens or tender lettuce leaves
6 ounces smoked trout
1 small bunch fresh dill
1 tbsp spicy brown mustard
1 tsp honey
2-1/2 tbsp extra-virgin olive oil, plus more as needed
3/4 cup loosely packed potato chips

Method

1. In a jar with a tight-fitting lid, combine the cucumber slices, vinegar, salt and sugar. Screw the lid on tightly and vigorously shake the jar for 30 seconds to one minute. This will bruise the cucumbers slightly, allowing them to release some of their liquid and infuse them with some of the vinegar.
2. On a platter or large plate, arrange the spring greens.
3. Peel the skin off the trout and use your hands to break the fish into chunks, then scatter the trout evenly over the greens.
4. Pick the small fronds of dill off the large stems; discard the stems or save them for another use. Reserve about half of the small fronds for garnish. Chop the remaining fronds and add them to a small bowl.
5. Drain the liquid from the cucumbers into the bowl.
6. Using a fork, stir in the mustard and honey, then drizzle in the olive oil while stirring to form a dressing. Taste, and adjust the proportions of acid and oil to your liking.
7. Add the cucumbers, evenly spaced, to the greens and trout and drizzle the salad with the dressing.
8. Sprinkle with the potato chips and garnish with the reserved dill fronds before serving, family-style.

Makes 2 servings.

Source: The Winnipeg Free Press

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Smoked Fish Salad with Vegetables, Bread and Egg

Ingredients

2 smoked mackerel fillets
6-1/2 oz green beans
2 large tomatoes
5 oz small white beans (canned)
2-1/2 oz black olives
4 boiled eggs (with ‘waxy’ yolks)
8 slices baguette
basil to garnish

Vinaigrette

2 tbsp white wine vinegar
6 tbsp olive oil
1 tsp mustard
salt and pepper as desired
1 tbsp finely chopped basil

Method

1. Wash the beans and cook in boiling, salted water for about 10 minutes. Drain, refresh in cold water and drain thoroughly.
2. Wash and slice the tomatoes. Drain the canned beans and rinse in cold water.
3. Toast the baguette slices and put two slices on each plate.
4. Break the mackerel fillets into bite-sized pieces. Arrange all the prepared ingredients on the baguette slices.
5. Beat together all the vinaigrette ingredients and sprinkle over the salad.
6. Shell and halve the eggs and add to the salad.
7. Garnish with olives & basil.

Makes 4 servings.

Source: Mediterranean Cuisine

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Anchovy and Rosemary Roasted Lamb

Ingredients

6 garlic cloves
9 flat anchovy fillets, drained and patted dry
1/4 cup olive oil
2-1/2 tablespoons chopped fresh rosemary
1 (6- to 7-pound) semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
salt and black pepper

Salsa Verde

1/2 cup extra-virgin olive oil
9 flat anchovy fillets, drained, patted dry, and minced
2-1/2 tablespoons drained bottled capers (preferably nonpareil), rinsed and finely chopped
6 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh mint
1 teaspoon white-wine vinegar
1/8 teaspoon black pepper

Method

1. Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and place, fat side up, on rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface, pushing some into slits. Marinate loosely covered, at room temperature for 1 hour.
2. Preheat oven to 400°F, with rack in middle.
3. Sprinkle lamb all over with 2 teaspoons salt and 3/4 teaspoon black pepper, then roast until thermometer inserted into thickest part of lamb (almost to bone but not touching it) registers 125°F for medium-rare, 1-1/2 to 1-3/4hours (temperatures in thinner parts of leg may register up to 160°F). Let stand for 30 minutes before slicing.
4. Make Salsa Verde. Stir together all ingredients in a bowl.
5. To carve, grab leg by shank end. Lift leg up to a level where it’s comfortable for your other arm (your wrist) to carve on a downward slope. Tilting knife blade at roughly a 20-degree angle to meat, begin paring thin slices from opposite end of leg, just to one side of it, starting each slice above the previous one so that slices lengthen and widen as you move up leg.
6. Then rotate leg a quarter turn and continue to carve, lifting each slice off with knife and draping it over the previous slice.
7. Keep turning and slicing until you reach bone. You will end up with a range of medium-rare to well-done meat. Serve with salsa verde.

Makes 6 servings.

Source: Gourmet Italian

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Chili Lime Snapper with Corn Salsa Salad

Ingredients

1/4 cup olive oil
1 clove garlic, sliced thinly
1 fresh long green chili, seeded, chopped finely
1 tsp finely grated lime rind
4 X 180 g boneless, skinless snapper fillets
2 corn cobs (250 g), husks removed
6 red radishes (90 g), sliced thinly
45 g snow pea sprouts, trimmed
1 green onion, sliced thinly
1/4 cup loosely packed fresh cilantro leaves
1 tbsp lime juice
1 tbsp white Balsamic vinegar or white vinegar
1 tbsp olive oil, extra
1 medium avocado (250 g), sliced
lime wedges to serve

Method

1. Combine 2 tablespoons of the oil with garlic, chili and rind in a small bowl. Add snapper, turn to coat. Set aside.
2. Brush corn with remaining oil. Cook on a heated chargrill plate (or barbecue), turning every 2 minutes, for 8 minutes or until corn is cooked and lightly charred. Cool.
3. Place radish, sprouts, green onion and coriander in a bowl of iced water to crisp.
4. Cut kernels from cooled cobs. Place in a large bowl with juice, vinegar and extra oil. Remove radish mixture from water with a slotted spoon and drain on paper towel. Add to corn mixture, season to taste. Toss gently to combine.
5. Line the chargrill plate with baking paper (ensure paper doesn’t extend over the edge. Cook snapper on heated plate, for 2 minutes each side or until just cooked through.
6. Serve snapper with corn salsa salad, avocado and lime.

Makes 4 servings.

Source: Everyday Power Foods

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Thai Noodle Salad

Ingredients

12 oz egg-free noodles
1 large carrot, cut into thin strips
1 bunch of asparagus, trimmed and cut into 1-1/2-inch lengths
1 red (bell) pepper, seeded and cut into fine strips
4oz mangetouts (snow peas), trimmed and halved
4oz baby corn cobs, halved lengthways
4oz beansprouts
4oz can water chestnuts, drained and finely sliced

Dressing

3 tbsp roughly torn fresh basil
5 tbsp roughly chopped fresh mint
1 cup coconut milk
2 tbsp dark sesame oil
1 tbsp grated fresh root ginger
2 garlic cloves, finely chopped
juice of 1 lime
2 spring onions (scallions), finely chopped
salt and cayenne pepper

Garnish

1 lime, cut into wedges
2oz roasted peanuts, roughly chopped
fresh coriander (cilantro) leaves

Method

1. Make the dressing. Mix the basil, mint, coconut milk, sesame oil, ginger, garlic, lime juice and spring onions. Season with salt and cayenne pepper.
2. Cook the egg-free noodles in a pan of boiling water until just tender, following the instructions on the packet. Drain, rinse under cold running water and drain again, then set aside.
3. Cook the carrot, asparagus, pepper, mangetouts and baby corn cobs in a pan of boiling water until tender, but still crisp. Drain, plunge them immediately into cold water and drain again.
4. Toss the noodles, vegetables and dressing together to combine. Arrange in individual bowls and garnish with the lime wedges, peanuts and coriander.

Makes 4 to 6 servings.

Source: Vegan Cooking

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