Easy and Elegant Life

The Search for Everyday Elegance and the Art of Living Well.

Fishing About For a Good Dish?

(Jock Monteith, Ghillie, splendidly attired for salmon fishing. Have a go?)

I’ve made Salmon Tartare from Elizabeth Hurley’s recipe (via “In Great Taste” by Evelyn Lauder) before. And, like La Hurley, it is indeed toothsome. What I didn’t realize was its potential as a superb left-over.

“Left-over Salmon Tartare,” you’re thinking. “Doesn’t sound like the best idea… .”

Neither did it to me, until the evening after the night before. Our party last Saturday night was lots of fun. Probably too much in some cases. I was exhausted and a bit addled the next day. Preparing dinner after the end of along day was far down my list of “what fun it would be’s.”

Left-over raw salmon? Well, I reasoned, cooking it should kill anything too deadly, shouldn’t it?

Fortunately, yes. Or maybe it was because the salmon from my fishmonger’s was remarkably fresh and so stood up to the several hours of unrefrigerated party before being packed away by the party elves who clean up sometime after I’m unconscious.

After packing the remains into a ramekin, I baked it at 350ºF for 20 minutes or so (it turned delightfully crusty and brown at the top, just like a real casserole should.) Served with a salad dressed with balsamic vinegar and a liberal lashing of prepared Wasabi paste it was one of the more delicious salmon cakes I’ve had. And very easy; I didn’t even spray the ramekin to keep it from sticking. It would also make a very elegant luncheon, or brunch, when served with a fried egg on top.

So, here you go.

Serves About 2.

8 oz. of smoked salmon, diced.
8 oz. of very fresh, sushi quality salmon, skinned and diced.
2 tablespoons of sour cream.
2 tablespoons of “light” mayonnaise (should have been full-strength homemade, but…)
a bunch of chives, snipped with your kitchen shears.
Flat leaf parsley (to add more green to the mix.)
Juice of 1 lemon.
Salt and fresh cracked pepper.
Zig-Zag of prepared wasabi to decorate the top. Or dot the rim of the plates with it.
Splash of balsamic vinegar for the greens.
Romaine lettuce.

Serve with Champagne, a Californian Sauvignon Blanc or a tumbler of single-malt whisky.

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