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...
Sea-buckthorn is a popular autumn berry here in Estonia. I'm afraid it's not so widely known in the US where most of my blog readers are based. However, given that Doctor Oz has been touting sea-buckthorn as one of the superberries, this may change :)
Sea-buckthorn berries have a pleasant, but very tart flavour. They can be used instead of lemons - and here sea-buckthorn juice is used as a replacement for lemon juice in curing some nice salmon.
Sea-buckthorn berries have a pleasant, but very tart flavour. They can be used instead of lemons - and here sea-buckthorn juice is used as a replacement for lemon juice in curing some nice salmon.
Use highest quality fresh fish to make this dish.
Gravlax with sea-buckthorn
Serves four to six
500 g fresh salmon filet
2 Tbsp natural/unsweetened sea-buckthorn juice
2 Tbsp kosher salt or Maldon sea salt flakes
1 Tbsp caster sugar
1 tsp freshly ground black or white peppercorns
handful of sea-buckthorn berries
Remove any bones with pliers. Brush with sea-buckthorn juice.
Combine salt, sugar and pepper, spread the curing mixture over the fish and rub it gently in. Cut the filet into two even chunks, place them together, flesh sides touching.
Wrap the salmon tightly with plastic wrap and refrigerate for at least 24 hours or up to 48 hours.
Unwrap salmon, discarding the curing mixture (rinse quickly, if necessary, and pat thoroughly dry).
Tp serve, place gravlax skin side down on a cutting board. Cut the gravlax into thin slices with a fileting-knife (a long, narrow-bladed knife), cutting against the grain, and slightly diagonally.
Other sea-buckthorn recipes:
Mulled sea-buckthorn drink @ Nami-Nami
Sea-buckthorn jelly with kama mascarpone mousse @ Nami-NamiOther sea-buckthorn recipes:
Mulled sea-buckthorn drink @ Nami-Nami
Sea-buckthorn and Amaretto cheesecake @ Nami-Nami
Sea-buckthorn and apple tart @ Nami-Nami
Sea-buckthorn sorbet @ Nami-Nami
Cardamom panna-cotta with sea-buckthorn and apricot compote @ Nami-Nami
Sea-buckthorn juice @ Russian Season
Sea-buckthorn @ Real Epicurean
Gelbe grütze @ Küchenlatein
Coconut cream custard on sanddorn mirror @ Vegalicious Recipes
Sea buckthorn curd with raspberries @ Swedish Food
Sea-buckthorn cheesecake @ Bumpkin Mag
Sea-buckthorn mousse @ Andie's Veggies
Sea-buckthorn kissel with Greek yoghurt @ Suvi sur le vif
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