Rob Feenie's Casual Classics by Rob Feenie

Author:Rob Feenie
Language: eng
Format: epub
Tags: CKB101000
Publisher: Douglas & McIntyre
Published: 2012-09-14T16:00:00+00:00

Horseradish-mustard vinaigrette

1 Tbsp grainy mustard

2 Tbsp Dijon mustard

5 Tbsp red wine vinegar

5 Tbsp horseradish

1 Tbsp fresh lemon juice

2 tsp honey

1 cup sunflower or canola oil

Warm potato salad

Pinch of saffron

1 cup boiling water

1 lb baby white nugget potatoes

2 tsp extra-virgin olive oil

Dijon dill mayonnaise

1 cup basic mayonnaise

1 Tbsp chopped fresh dill

1 Tbsp Dijon mustard

I lived in Sweden when I was sixteen and it was one of the best years of my life. The country has some fantastic very fresh and very simple food, and that may be one of the reasons I wanted to become a chef. Classic gravlax is thinly sliced raw fish preserved like the Vikings did in a simple salt cure. My version uses local steelhead salmon in a quick salt, sugar and citrus cure. Serve it slightly warm with a matching warm potato salad. If you get the temperatures right, this will be one of the best first courses you will ever serve. Serves 4 to 6

Citrus-cured steelhead salmon In a medium bowl, combine lemon, lime and orange zests with coarse salt and sugar until thoroughly mixed.

Place salmon, flesh side up, in a large glass or stainless steel roasting pan. Coat flesh with the cure mixture, packing it 1⁄8- to ¼-inch thick. Cover with plastic wrap and refrigerate for 6 to 8 hours. (Do not cure the fish any longer than 8 hours or it will “overcook.”)

Rinse the cure from the fish under gently running cold water, pat dry with a paper towel, cover with plastic wrap and refrigerate until needed or for up to 5 days.

Horseradish-mustard vinaigrette In a small bowl, whisk together mustards, red wine vinegar, horseradish, lemon juice and honey. Whisking constantly or using a handheld blender, gradually add sunflower (or canola) oil in a thin steady stream until fully incorporated and emulsified. Season with salt and pepper to taste. Set vinaigrette aside or transfer to an airtight container and refrigerate for up to 1 month. (Keep it only 2 to 3 days if you have added any fresh ingredients such as herbs, garlic or shallots.)

Warm potato salad In a small bowl, combine saffron and boiling water to make a “saffron tea.” Cover with plastic wrap and set aside to steep for 10 minutes.

Wash and scrub potatoes, then cut in 3/8-inch-thick rounds. Place potatoes in a large pot and add enough water to just cover. Add saffron tea. Bring to a boil on high heat, then reduce the heat to low and simmer until potatoes are tender but resist slightly when pierced with a knife, 10 to 15 minutes.

Drain in a colander and allow to cool. Transfer to a medium bowl, drizzle lightly with olive oil and set aside.

Dijon dill mayonnaise In a small bowl, mix mayonnaise, dill and mustard until well combined.

Finish salmon and potato salad Preheat the oven to 300˚F. Line a baking sheet with parchment paper.

Unwrap salmon and, using a sharp knife, cut the fillet on an angle into 12 slices, each about 1 inch thick. Arrange salmon pieces on the baking sheet, leaving 1 inch between them.

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