Smoked Salmon with Melon and Egg Hummus
By brahim - mars 02, 2019
Smoked Salmon with Melon and Egg
Hummus
A summer salad with melon and radishes is a fresh look and a good
addition to the powerful flavor of smoked salmon. Here I serve salad and hummus
together with cold smoked salmon, but warmed smoked salmon, kippers, or pepper
mackerel are also good accompaniments.
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| Smoked Salmon with Melon and Egg Hummus |
4 portions
approx. 14 oz (400 g) thinly sliced cold smoked salmon
1 lemon
Melon Salad
1 small melon (approx. 1½ lbs / 700 g)
1 bunch of radishes
1 fennel bulb
2 tbsp chopped dill
2 tbsp chopped chives
2 tbsp freshly squeezed lemon juice
3 tbsp canola oil
sea salt flakes
freshly ground pepper
Boston lettuce
Egg Hummus
1 can chickpeas (14 oz / 400 g)
½ cup (100 ml) Greek yogurt
1 tsp Dijon mustard
2 tbsp freshly squeezed lemon juice
3 hardboiled eggs
¼ cup (50 ml) chopped red onion
3 tbsp chopped dill
a dash of Tabasco
sea salt flakes
1. Hummus: Rinse the chickpeas and let drain. Combine
chickpeas, yogurt, mustard, and lemon juice. Peel and mash the egg with a fork.
Add in eggs, onion, and dill. Season with Tabasco and salt to taste.
2. The salad: Halve the
melon, cut back the rind, scrape out the seeds, and cut into smaller pieces.
Wash the radishes and slice them thinly. Halve the fennel and slice thinly.
3. Mix together melon, radishes, fennel, herbs, lemon juice, and oil.
Add salt and pepper to taste.
4. Arrange the Boston lettuce on a serving dish. Distribute the melon
salad on top. Serve with smoked salmon, hummus, and lemon wedges.
Cauliflower with Bleu Cheese and Turkey
Smoked meat is a safe bet for the summertime. This distinctive salad is
just as delicious with ham as it is with smoked turkey breast. Serve at room temperature
or cold.
4 portions
1¼ cups (300
ml) sour cream
1 tbsp Dijon mustard
½ cup (100 ml) chopped chives
sea salt flakes
freshly ground white pepper
1 large or 2 small cauliflower heads
5 oz (150 g) bleu cheese
3 tbsp roasted sunflower seeds
approx. ½ lb (200 g)
smoked turkey breast or ham
1. Mix together sour cream, mustard, and most of the chives. Add salt
and pepper to taste.
2. Divide the cauliflower head into florets. Boil some lightly salted
water, place in the cauliflower florets, and cook, covered, until tender. Pour
out the remaining water.
3. Arrange the cauliflower on a serving dish. Drizzle the dressing on
top, garnishing with crumbled cheese, sunflower seeds, and chives. Serve the salad
together with the smoked turkey.
Spicy Sausage with Warm Beet Salad
You can never have too many tasty recipes! For me, spicy sausage with pickled
beets is yummy. However, I am also crazy about fresh beets and often make this
beet salad with horseradish to accompany spicy sausage. The warm beet salad
also goes well with sausages that have a mild flavor, like grilled hot dogs, or
similar.
4 portions
Beet salad
1 lb (500 g) beets
1 tbsp canola oil
sea salt flakes
freshly ground pepper
¾ cup (200 ml) pearl barley
1 vegetable bouillon cube
2 oz (50 g) delicate salad shoots such as red chard
Dressing
¼ cup (50 ml) canola oil
1½ tbsp freshly
squeezed lemon juice
1½ tbsp
shredded horseradish
2 tbsp chopped chives
1 tbsp water
sea salt flakes
For serving
spicy sausage
1. Begin by blending together the ingredients for the dressing.
2. Preheat the oven to 425˚F (225˚C). Brush the beets clean and cut into
wedges. Lay them out on a baking sheet lined with parchment paper and mix
together with oil, salt, and pepper.
3. Roast for about 25–30 minutes in the middle of the oven until the
beets are tender.
4. Boil the pearl barley in bouillon, covered, according to the
directions on the packaging, for about 8 minutes. Let the steam evaporate.
5. Toss the beets with the dressing. Fold in the barley and salad shoots
just before serving. Serve the salad together with freshly fried sausage.
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