I just had to share this, even though I only posted yesterday. It’s one of the most fantastic salad dressings I’ve ever had and it’s so simple to make.
With all credit to Nigel Slater, this is it.
Tarragon vinegar or white wine vinegar – 1 tbsp
Dijon mustard – 1 tsp
One egg yolk
Olive oil – 100 ml
Grated Parmesan – 3 tbsps
Lemon juice – 2 tsps
Thick slices white bread – 2
Olive oil for frying bread
One medium fennel bulb
4 large handfuls salad leaves – rocket, watercress
For the dressing, whisk vinegar, mustard, egg yolk, olive oil and a grind each of salt and black pepper. Beat in the grated Parmesan, stir in lemon juice and put aside.
Cut the bread into squares and fry until golden. Mix salad leaves together with the fennel, add dressing and croutons and top with parmesan shavings.
I added finely sliced wet garlic and chopped chives to my salad. Also, having just bought some very good bacon, next time, I’m going to smoke a couple of rashers over hickory chips, cut it into cubes and add that as well. Bliss.
- Toast (lacer.wordpress.com)
In order to create the lunch that I wrote about in my previous post I went shopping and spent the best part of an hour trying to find herring fillet. Eventually, I had to give up and chose mackerel instead, unsmoked, as I was going to do that myself. When I got home I decided to double check the recipe and discovered that it was mackerel I was supposed to be using anyway. Considering the grumpy mood I was in it didn’t help – I’ve always prided myself on being able to memorize my shopping lists – is this a sign of deep middle age, that I need to list all the lists that I need to make? Depressing.
Anyway, I digress.
It’s been ages since I used my smoker, and the mackerel, smoked for half an hour over oak chips, was gorgeous – I could have quite happily just eaten it on it’s own. Anyway, here is the recipe, fully credited to Nigel Slater, and it made a very generous lunch. I should have been sociable and invited someone over but …
Smoked Mackerel On Toast
200g smoked mackerel
3 tbsps grated Parmesan plus a little extra
3 tbsps double cream plus a little extra
2 slices decent bread
Put the mackerel in dish and flake with a fork. Add the Parmesan, double cream, chives and a grind of black pepper and mix.
Lightly toast the bread on both sides. Pile on the mackerel mix, add a little more Parmesan on top and a little bit more cream. Put back under the grill for a few minutes until the Parmesan is melted.
Enjoy, with the obligatory glass of white wine!