Smoked salmon is, admittedly, not an everyday ingredient, but I do love to keep some in the fridge for a quick lunch with some lightly buttered white toast, thinly sliced onions, a scattering of salty capers and a good squeeze of lemon. But when I’m wanting to incorporate smoked salmon into a more substantial meal, this Potato, Smoked Salmon & Dill Tart is a lovely option.
I have been a long-time admirer and follower of Donna Hay’s cookbooks, even as early back when she was the food editor of the Marie Claire cookbooks in Australia. Her clean and refined approach to food styling is what normally attracts the attention of readers in the first instance; food which looks so stunningly beautiful on the page, yet deceptively simple in composition, that each photo could pass as a piece of artwork. Many have tried to copy and emulate the style of Donna Hay, but I think few have come close in executing the same level of sophistication.
With spring just around the corner, my thoughts have been turning to more light and fresh meals. A cookbook which I frequently turn to during the warmer months is Nigella Lawson’s Forever Summer (curiously re-titled as Nigella Fresh in the US). Not that it is necessarily a book which should only be opened once the weather starts to warm up – I often cook from this book in winter, too – but I like that it happens to be a book which I associate with summer, no matter the season I am in. Obviously what Nigella had intended when she wrote this book.
A recipe which I have earmarked since first purchasing the book, oh, 10 years ago (?!) but which I have regretfully never gotten around to making is the Keralan Fish Curry with Lemon Rice. With many thanks to Jodie over at the delightful and ever happy blog, Jo Blogs, I finally got the nudge that I needed after reading her insightful and playful review of this recipe.
Further to my previous post, we still had another 1 kg of potatoes to get through, and as we are going away next week, I had to come up with a way to use those potatoes. And then, by chance, Carrie from thePatternedPlate posted her delicious recipe for fishcakes (or, as they are called in her Indian culture, cutlets). I was instantly sold!
Not only were these fishcakes the perfect way of using up our potatoes, but we had most of the other ingredients on hand, too, which we also needed to use up before going away. As much as I love fresh herbs such as coriander, I think they are sold in bundles which are often too large, such that they usually go brown and wilted before you can use it all. Plus, I always seem to pick up a bunch of coriander when I am out grocery shopping because I am never sure if there is enough back home in the fridge.
Any recipe which calls for punchy Asian ingredients such as garam masala, ginger, coriander and chillies can only taste good, in my opinion. Previous recipes which I have tried for fishcakes have been geared towards more the nursery-type palate, which is not a bad thing when you just want fishcakes simply made from mashed potatoes and some tinned fish. This is certainly what I grew up on and a supper of simple fishcakes with a salad (and a blob of Heinz ketchup on the side) is one of the most comforting nursery meals I can think of.