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...
On our resurrected Scrabble night some 10 days ago (after a 3-month gap since the birth of our daughter), we had this Jamie's dish on the table. Well, almost his dish, as I made several improvements to it, you see :) For the original version, see Jamie's Ministry of Food. I thought it was quite a looker, and would happily make it again. My much-less-tapenade and cherry-tomatoes-instead-of-regular-ones version, that is...
Salmon en Croûte
(Lehttainas küpsetatud lõhe- või forellifilee)
Serves 4
500 g puff pastry (I used yeast puff pastry)
600 g trout or salmon filet (skinned, if possible)
olive oil
sea salt
freshly ground black pepper
2 Tbsp tapenade (I used Belazu)
a small bunch of fresh basil (just leaves)
10 cherry tomatoes, halved
150 g mozzarella cheese
1 egg, for brushing
Carefully remove all pin-bones from the fish filet. (I like to cut off the thin side of the salmon filet and use that for another dish - perhaps soup - on the following day. I think the thick part of the filet looks much more festive, plus you it's easier to cook the fish uniformly). Skin the fish, if you wish.
Roll out the pastry into a 30x40 cm rectangle, transfer into a lightly floured oven tray.
Place the fish filet on top, right in the middle. Season the fish with salt and pepper, drizzle with some olive oil.
Spread the tapenade thinly on top. Place halved cherry tomatoes, cut-side down, over the fish. Top with basil leaves (I left them whole). Finally, shred the mozzarella cheese and place on top.
Fold the pastry over the filling, leaving an opening in the middle to show off some of the filling.
Lightly whisk an egg and brush the pastry with it.
Bake in the middle of a pre-heated 200 C/400 F oven for 30 minutes, until the fish is cooked and puff pastry lovely golden brown.
Serve warm, with some green salad.
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