Archive | September, 2012

Savory Cake

24 Sep

I need to eat more smoked fish! That smoked trout recipe of Alice’s looks like it would be delicious, as well as a lovely and unique addition to any party.

I got this recipe from our friend Deb, who lives in Paris and is always making the most gorgeous dishes. When I heard about this savory cake, it reminded me of the torta salgada that we used to eat in Brazil. I simply had to have Deb’s recipe! One of the things that I love about it is that it’s very adaptable. You can add whatever combination of meats and vegetables that you happen to have on hand to create a dish that’s perfect for you.

I had some smoked salmon in my fridge so I poked around a little more and found some cheese and dill that would complement the salmon quite nicely. You could also add capers and lemon zest if you had them on hand.

Mix up the batter,

Then mix in your choice of ingredients (OK, that doesn’t look terribly appetizing, but just wait until it is baked),

Pour into a baking dish – I used a pie pan – and bake. As a bonus, it will make your kitchen smell really good.

Then serve with a simple mixed green salad and possibly a dollop of sour cream for a nice light meal.

I think next time, I’ll try one with artichokes. What think you, Alice?

Savory Cake

3 eggs
1 1/4 cup flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup warm milk
1/2 cup oil
1 1/4 cup grated cheese (such as gruyere or emmental)

protein or vegetables of your choice

Preheat oven to 350°F/180°C

Beat eggs with the flour, baking powder and baking soda. Little by little add the warm milk and oil. Add the grated cheese. Cut the meat and vegetables or whatever you are adding to your cake into small pieces and add to the dough. Put everything in a baking dish. Bake for 30 minutes. Let cake cool before removing from pan.

You can add whatever you like in the basic dough, such as:

7 oz smoked salmon and 10 chives

7 oz of cooked chicken, a shallot and tarragon

8 oz artichoke hearts, 2 oz green olives, lemon juice, salt and pepper

2 tomatoes, 8 oz mozzarella, 1 tablespoon of olive oil, basil, salt and pepper

Smoked Trout ‘Rillette’

16 Sep


B’s Chilled Cucumber Soup is making me look forward to warmer weather. Well, that and bare feet around the house.

For more spring like weather, like I am having here, I thought a smoked trout spread would be lovely to try. A rillette is essentially a potted meat, like pork or rabbit, cooked in its own juicy fats, and then set in a ramekin or jar. So this is not a truly traditional rillette. What it is, is a light and flavoursome spread that would be perfect on a spring night, with a drink, before dinner.

It is pretty easy to make too, even better.

This is what you will need.



A smoked trout, Mascarpone cheese, some spring onions, dill, and a lemon.

I carefully, pulled the skin off the fish, and then the flesh off the bones, one side at a time. Flaking the fish up as I went.

I chopped some spring onion, and some dill. Juiced the lemon, and added all of these to some Mascarpone in a bowl. And mixed them well.

I added in the flaked pieces of trout and combined well. Salt and pepper was added to taste.

The mix was spooned and then pressed in to a ramekin, and the top flattened off. I added a sprig of fresh dill as I served it.

You could serve it with fresh bread or toast, but I love pumpernickel, radishes, or even celery as delicious and healthy options. It is light and fresh, quite more-ish really!

I can’t imagine where this is going to take you B!

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Smoked Trout Rillette

ingredients

1 whole smoked trout, without skin or bones, flaked in to small pieces
4 medium sized spring onions (scallions), finely chopped
1 1/2 tablespoons of chopped fresh dill
2 tablespoons of lemon juice
1/2 cup of Mascarpone cheese
Sprig of dill to serve
Salt and pepper to season

Mix together the spring onions, chopped dill, lemon juice and Mascarpone cheese. Add the smoked trout, and combine well. Season to taste with salt, pepper and additional lemon juice. Press the mixture in to a ramekin ready to serve.

Serve with your pick of breads, small radishes or inner celery stalks.

It can be made up to a day ahead and refrigerated. Best if you leave it out for about 30 minutes before serving it.

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Chilled Cucumber and Dill Soup with Smoked Trout

6 Sep

After reading Alice’s gorgeous post last week, the soup just carried me along. It’s WAY too hot here right now to make any sort of hot soup but a chilled soup? Sign me up! Also, being the end of summer here, most of my friends with vegetable gardens have an excess of cucumbers. How timely!

This soup is cool and refreshing with a pop of crunchy salad on top and a nice smokey trout.

Chop up some onion and garlic and toss them in a skillet with a little olive oil. Add some fennel seeds if you like them. I’m not a huge fan of fennel, so I skipped this ingredient.

Saute the onions and garlic for a few minutes until the onions are soft.

While this mixture is softening, begin peeling the cucumbers.

Be sure to remove the seeds from the cukes or use English cucumbers, as they are virtually seedless. The English cucumbers can be found wrapped in plastic at the grocery store.

I used regular cucumbers, because they are in season and can be found EVERYwhere.

Combine the greek yogurt, coarsely chopped cucumbers, softened onion mixture and fresh dill in a food processor

Whiz it up until it’s smooth (check out my vintage food processor which I overfilled a bit – messy!)

Chill the soup while you make the salad. Finely slice some cucumber and radishes. Toss with the sugar, vinegar, dill, salt and pepper.

Ladle some of the soup into a bowl, top with some flaked smoked trout and the salad and serve…

With a sliced toasted bagel, while sitting outdoors and listening to the evening bird calls.

Are you hungry, Alice??

Chilled cucumber and dill soup with smoked trout

Based on this recipe
Serves 4

1/2 tablespoon olive oil
2 cloves garlic
1/2 onion, finely chopped
1/2 teaspoon fennel seeds (optional)
4 cucumbers, peeled, seeded and coarsely chopped
1 cup thick Greek-style yogurt
1/2 cup dill sprigs

Pickled cucumber and radish salad:
1 cucumber, thinly sliced
2 radishes, thinly sliced
1-2 dill sprigs
1 tablespoon white wine vinegar
1 teaspoon sugar

6 ounces smoked trout, flaked
2 bagels, thinly sliced and toasted

Heat oil in a large saucepan over medium heat, add garlic, onion and fennel seeds (if using) and cook for three minutes or until onion softens. Transfer onion mixture to a food processor, add cucumber, yogurt and dill, process until smooth, season to taste with salt and pepper, then refrigerate.

Meanwhile for salad, combine ingredients and two teaspoons of sea salt in a bowl, toss to combine, let stand for 10 minutes, then drain.

To serve, ladle soup into bowls, top with salad and trout and serve with bagel slices.

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