Somon Füme

Pismis somon fume onerilerine devam.  Bu tarafi yapmasi cok hizli, kolay, ve kendi damak tadiniza gore ayarlabileceginiz bir tarif.  Oldukca hafif ve lezzetli.

Makarnayi haslamak icin once buyuk bir tencerede suyunuzu kaynatin ve kutudaki tarifine gore hazirlayin, bir kenerada bekletin.

200gr somon fumeyi minik parcalar bolup bir kenarda hazir tutun.  Somon fumeniz tabi ki ve lutfen http://www.somonkulubu.com‘dan olsun

4 dis sarimsagi ince ince kesin

1 kuru sogani yarim ay seklinde (once ortadan, sonra dikine keserek) hazirlayin.

5-6 tane zeytin tanesini cekirdekilerini cikardiktan sonra ufak parcacaiklara bolun.

2 kuru kayisiyi ince ince dilimleyin.

5 ceviz ici yarisini ezerek ufalayin.

Genis bir tavada yarim cay bardagi kadar zeytin yagini ve 1 tatli kasigi kadar tereyagi isitin.  Yag isininca icine sogani ve sarimsagi ekleyip soganlar renklerini kaybedinceye kadar (3-4 dakika) karistirirak kavurun.  Daha sonra zeytin tanelerini, kayisi dilimlerini ve ceviz parcalarini da ekleyip 2-3 dakika daha kavurun.  Damak zevkinize gore pul biber ve karabiber ekleyin (ikisini de siddetle tavsiye ederim)

Tavaya 1 cay bardagi sek beyaz sarap ekleyin.  Daha sonra tavadakilerin icine 1 tatli kasigi varsa taneli yoksa dijon hardal karistirin.  Damak tadiniza gore biraz tuz ekleyin (benim onerim 1 cay kasigi)

Sarabin yaklasik yarisi buharlastiktan sonra  icine yarim cay bardagi krema ekleyip bir dakika karistirarak pisirin.

En son olarak somon fume parcalarini ekleyip bir dakika daha karistirirak pisirin.

Sosunuz hazirdir.  Makarna ile buyuk bir kapta iyice karistirin.  Daha sonra tabaklarda uzerlerini ince kiyilmis maydonoz ile susleyip servis yapiniz.

Afiyet olsun!!!

From the book Farmers in Chef Hats

If you can find it, use salmon that has been smoked in its filleted form, not the kind that’s sliced thin. It adds a better texture and subtler flavor to the dish.

Makes 4 appetizer servings

¼ lb (115 g) trout, finely diced
2 tablespoons cider vinegar
¼ lb (115 g) filleted smoked salmon, finely diced
1 tablespoon plain yogurt
1 tablespoon finely chopped red onion
1 tablespoon capers
½ finely chopped garlic clove
½ lime, zest and juice
1 tablespoon finely diced Cortland apple
2 tablespoons aged cheddar cheese, finely diced
2 tablespoons extra-virgin olive oil
Dash of Tabasco

photo credit belongs to http://www.nouveaufood.com

When the trout is ready, mix all the ingredients together. Serve the mixture in small bowls or in short transparent glasses. Decorate with a slice of lime, a slice of apple, a leaf of parsley or arugula and serve with toasted bread.

OK. It’s not a real pizza. But it will make do and you will surely enjoy the combination of goat cheese and smoked salmon.

This is part of my efforts to try new variations on smoked salmon. I wanted to make something that was warm but I didn’t want to cook the salmon. So here is what I came up with:

• Heat a large pan and add 1 tbsp olive oil. Cook both sides of the tortiall until crisp.
• Place a few thin slices of goat cheese
• Sprinkle chopped green onions and tomatoes
• Sprinkle some oregano to your taste (goes very well with goat cheese)
• Then remove from the pan after the cheese is warmed or slightly melted
• Top with pieces of smoked salmon
• Season with fresh black pepper and enjoy!