Smoked salmon with horseradish cream, chive oil, dill, radish #178

Smoked salmon can be used in so many ways so if you get stuck in your cooking and need to come up with something new then getting some smoked salmon might be a good idea, it is very versatile and can be used for pastas, garnish soups, appetizers, pizza and sandwiches. This time I was in the mood for a fresh spring or summer appetizer so I made a horseradish cream, added a simple chive oil, a bit of dill and to add some crunch some raw radishes, that´s all it need!

Smoked salmon with horseradish cream, leek oil, dill, radish

smoked salmon

creme fraiche

horseradish

fresh chives

dill

olive oil

salt, pepper

radishes

Peel and grate the horseradish and combine with some creme fraiche, I use about 1 part horseradish to 6 parts creme fraiche, season with salt and pepper. Leave to rest for about one hour to two hours. Do not add any extra horseradish if you think it is to bland because the flavor will get stronger after marinating.

In a blender mix the chives with a little bit of olive oil, salt and pepper, wash and cut the radishes into thin strips. Add the smoked salmon to a plate, add the horseradish cream, chive oil, some dill and the radishes, serve!

Cevichè with tomatoes, cod and holy basil #177

Cevichè is always a good idea but an even better idea once it´s hot outside, I have made a few variations of Cevichè here before but this time I added some tomatoes, this gives the dish a bit more sweet taste and almost resembles an Gazpacho (that I also made a few, link is below) that I think worked really good.

As always choose the freshest fish you can find and spend a little extra, as usual you´re only serving tapas so the cost won´t be too big anyway, good luck. For some other Cevichè recipes check out my previous Shrimp cevichè with mango or Cod cevichè with blood orange and chives.

For the gazpacho i recommend my Gazpacho salad or my Green gazpacho with cream cheese, happy cooking!

Cevichè with tomatoes, cod and holy basil

fresh cod

tomatoes

holy basil

olive oil

lime juice

salt, black pepper

spring onions

red chili

Dice the cod and tomatoes and combine, add lime juice, salt, pepper and sliced spring onions and chili and let marinate for half an hour. Roughly chop the holy basil and add to the fish, season with salt and pepper and let sit for another half hour. Before serving check the taste and adjust flavors if necessary.

Cod with Italian Salsiccia & tomatoes #176

Cod is an amazing fish, especially if you can get your hand on a big one, or at least a piece of a big one. This one is a small piece of the loin or back of the cod. The price is usually higher for the bigger ones but so is the quality so if you want the best you´ll need to spend a bit extra. 

I think cod is a great fish to serve with a bit more meatier sides like bacon, red wine sauces or like in this recipe a quick ragu with Italian Sasiccia and chopped tomatoes. It´s a bit rustic dish that suites the cod perfect.I pre-salted the cod a few hours before, this will make the fish a bit firmer. 

The ragu is simply diced raw Italian Salsiccia that is fried in a pan and then cooked with some fresh chopped tomatoes into a ragu. The Salsiccia was seasoned with fennel and garlic so if you can´t find a Salsiccia with that flavor you could add some crushed fennel seeds and a clove of garlic. 

The recipe can also be varied in many ways and of course served as a main course. Why not replace the fish for halibut, pork loin or maybe the Salsiccia for Spanish Chorizo.

Cod with Italian Salsiccia & tomatoes

fresh loin of cod

tomatoes

raw Italian Salsiccia

olive oil

parsley

salt, pepper

Cut the cod in serving size pieces, salt them and leave in the fridge for about two hours. Dice the Salsicca and tomatoes. Add the Salsiccia to a pan and add a little bit of olive oil and cook until they are done, about 5-10 minutes. Add the tomatoes and lower the heat to low and let it cook for about 15 minutes. Add a bit of water if it gets to dry, season with salt and pepper. Chop the parsley and add to the ragu.

Take the cod and pad dry with paper and then cook skin side first in olive oil. Once they have a golden colour on the skin remove and finish cooking in the oven on medium heat. Serve. Good luck.