Monday, April 7, 2014

 

Smoked trout spread on
dark bread and butter


Two weeks ago I cooked dinner for two dear friends of mine. A fine five course meal with a wild apetizer: a spread made out of boiled potatoes, smoked trout, lemon, olive oil, parsil and a handmade garlic salt.
It is not very intricate to produce and moreover a nice stronger appetizer going very well with aperitifs like sweet wine and a tasteful dinner after it.


The ingredients

1 smoked trout filet – take a fresh one from the market or your lokal fish dealer if possible, cut it into little pieces
1 big boiled potatoe
1/2 peeled apple, grated
4 stalks of parsley finely chopped
5 table spoons of mild olive oil
peel of a half lemon, in very fine slices
garlic salt
black pepper
tea spoon of honey mustard
tea spoon of lemon juice or soft wite vinegar


How to prepare the smoked trout spread

Boil the potatoe in salt water, let it cool down and peel it. Put all the ingredients exept for the trout in a bowl and use a fork to puree everything. It takes a while until all the potatoe pieces have dissapeared. In the end add the trout filet slices. Taste the spread and add more salt and pepper according to your personal preference. Let the spread rest for minimum 2 hours – it needs this time to fully develop its flavour.

Then take small slices of dark crust bred from a very good lokal bakery, butter them generously and add the trout spread on top. Garnish the little appetizers with parsley. Serve them with a strong cava or a sweet wine.


How to produce your own garlic salt

Garlic salt is very easy to produce. I like it very much because it allows to bring a slight, taste-supporting dash of garlic into dishes and underlines all other flavours without overlaying them as normally garlic does.
Take 150 grammes of raw sea salt, chop a clove of garlic finely and put it together in a glass. Let it rest for minumum two weeks. That´s it.





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gaumenperlen - a label by mobile minds, monika ebert::: gaumenperlen is a diary about affairs of the heart. I´m addicted to delicious food, unique and extraordinary places as well as valuable things, fine arts, design, music, tango argentino and interesting people. The focus of this diary is food. Delicious food is much more than nutrition, health or prestige. it is the basis of your body& soul, it is at the core of your way to think, to live and act, it is your attitude towards nature. For me cooking is a wild, joyful, creative process with the objective to share the result in the end. This process is surrounded by a bunch of exciting encounters - nevertheless where I am:: at the markets, talking to producers, at the book stores, in restaurants, in my kitchen. That´s why I love cooking and travelling.