Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

I really like good smoked salmon. It’s one of those foods that I rarely get tired of, be it on toast with a squeeze of lemon, with a poached egg, with scrambled eggs, in a soufflé, in a sandwich, on a flatbread or pizza. I’m beginning to sound like Sam I Am and his green eggs and ham but there are really very few things that I would not eat smoked salmon with. Adding salmon to salads adds a certain elegance and richness to the dish.

Serves 8 people

¼ cup pistachios — roughly chopped
¼ cup olive oil
1 tablespoon red wine vinegar
Pinch salt black pepper
4 endives — halved and thinly sliced crosswise
1 large fennel — fronds trimmed, quartered and thinly sliced crosswise
1 tablespoon olive — finely sliced
8 oz smoked salmon — cut into thin strips
2 tablespoons dill — finely chopped
¼ cup parsley — finely chopped
1 bunch chives — finely chopped
4 oz mesclun salad greens (optional - the salad made in the video does not have the mesclun in it - this is a nice variation)

 

1.    Place a heavy-bottomed pan over medium heat. Once hot, add the pistachios and dry roast them for 2-3 minutes. Place the pistachios in a large salad bowl and pour in the olive oil and vinegar. Whisk together well. Add a pinch of salt and some black pepper. Place serving utensils over the vinaigrette.

2.    Place the remaining ingredients on top of the utensils. When you are ready to serve the salad, toss it gently so that everything is well combined.

 

Note: If you don’t have smoked salmon, you can substitute cooked salmon filet. 

© PASCALE'S KITCHEN ONLINE, LLC. ALL RIGHTS RESERVED | TERMS OF USE | PRIVACY POLICY
cart
powered by m27