Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
It was just over a week ago when I posted a recipe for Salmon with Creamy Orange Sauce and Rosemary, but since we're adviced to eat oily fish on a weekly basis, I hope you don't mind another salmon recipe so quickly. I made this for K's mum's birthday party last weekend, and it went down really well. So well that we'll definitely try it again soon.
It's based on vague instructions of an Estonian celebrity chef Imre Kose that appearead in a local daily newspaper back in 1999 (I'm glad I kept that newspaper clipping!). There was a brief moment of confusion as whether to season the fish fillet with salt or not, as the instructions didn't specify, and we decided not to. We're glad we did - the resulting fish had plenty of flavour (mustard and lime), and definitely didn't seem to cry for some salt.
If you prefer more flavour, do the prep work earlier and let the fish marinate for an hour before cooking.
Salmon with Lime and Mustard
(Laimi-sinepi ahjulõhe)
Serves 10
a salmon or trout fillet, approximately 1-1,5 kg
1 lime
Dijon mustard
fine dried breadcrumbs
Preparation is supereasy - place the fish fillet in a ovenproof dish (remember to remove any pin-bones first!). Then sprinkle the fish fillet with lime juice (throw the lime shells into the oven dish as well), spread generously with Dijon mustard and scatter breadcrumbs on top. NO NEED TO SEASON WITH SALT!
Cover loosely with foil, and cook in a preheated 200 C oven for about 20 minutes. If you wish, remove the foil after 15 minutes - this will allow the breadcrumbs to get some colour.
Take out of the oven and serve with cooked rice and/or some green salad.
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