Tag: salmon

Spanakopita rolled with chard and feta – Gordon Ramsay’s version

A rolled spanakopitawith a crunchy phyllo pastry shell and a tasty filling of feta cheese and chard sautéed with spices and aromatic herbs.

A pan-baked and rolled variant of the Greek spanakopita, the famous savory pie often also cooked in a rectangular shape or in small single-portioned triangles.

Spanakopita takes its name from the Greek words “spanaki” (spinach) and “pita” (pie). With a base of phyllo dough and a filling of spinach, aromatic herbs and cheese, Spanakopita represents a timeless example of Greek cuisine and Mediterranean, which has spanned the centuries.

As with Turkish borek, spanakopita can also have different fillings. This time, while maintaining the traditional cheese feta*, with its strong and pungent character, I wanted to replace the classic spinach with chard.

If, however, you are interested in the single-portion version of this recipe, to transform this single vegetarian dish into a tasty appetizer, take a look at my phyllo dough triangles with ricotta and spinach.

The herring smorrebrod recipe – Gordon Ramsay’s version

Smorrebrods, are typical Danish open sandwiches, with a base of rye bread, butter and delicious topping. Today I'll let you taste my version with herring.

Not only in Denmark: we find Smorrebrods in others as well Scandinavian countries, offered at all levels, from starred restaurants to street food.

They can be customized in many ways, playing with main ingredients and toppings, but they cannot be missing: a base of rye bread and butter to spread.

Eel, herring, salmon, shrimp and other fish, more or less smoked or dried, are generally the protagonists, but there are also meat and vegetarian versions. Eggs, radishes and red onion are a must among the toppings. dill, chives and beets.

The classic Danish smorrebrod with herring is called Sol over Gudhjem and takes its name from Gudhjem, the picturesque fishing village on the island of Bornholm. It is prepared with a base of rye bread, soft butter, smoked herring, radishes, raw yolk, dill, onion and chives.

I wanted to customize it a bit by replacing the raw yolk with a boiled egg, marinated in beetroot, another ingredient used in Danish open sandwiches.

As for the fish, I chose the delicately smoked herring fillets from Vici.

I added the crunchy part instead with the sliced radishes and decorated with mixed leaves and dill.

Post in collaboration with Vici

ingredients for 4 Danish open sandwiches

WHAT

200 g of smoked herring
4 slices of rye bread
2 eggs
100 g of cooked beets
50 g of butter
a bunch of mixed salad
half a spring onion
4 radishes
olive oil to taste
the juice of half a lemon
a bunch of fresh dill
Salt and Pepper To Taste

HOW TO PREPARE DANISH HERRING SMORREBRODS

First I took care of the eggs, which I boiled in boiling water for 9 minutes. I cooled them, peeled them and then soaked them in the blended beetroot pulp, diluted with a little water.

When it was time to serve, I dressed the salad with oil, lemon juice, salt, pepper and the sliced spring onion. I cut the herring into slices and the radishes into slices.

Then I toasted the bread and spread it with butter, heated in a bain-marie and then emulsified to obtain a cream.

I added the herring with fresh dill, the eggs cut into wedges, the salad and radishes.

Click.

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.

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Salmon Sushi: Homemade hosomaki – Gordon Ramsay’s version

Have you ever made salmon sushi at home? Don't be fooled by its elaborate look and let yourself be guided through each step. You will be amazed at the result.

Don't panic. The most complex part of making this salmon sushi (but not difficult, I promise you) is washing and cooking the rice. Once you have learned these operations, you can indulge yourself in stuffing your hosomaki with all the ingredients and combinations that your imagination will suggest.

I chose the Alderwood Smokery Smoked Salmon from Vici, which makes the recipe very simple and quick, because it is ready for consumption and should not be cut or knocked down.

For the accompaniment I chose carrots, zucchini and red cabbage, but you can also use cucumbers or avocados.

Post in collaboration with Vici

ingredients for 2/3 roll – 12/18 hosomaki

WHAT

200 g of original rice (for soups)
150 g of smoked salmon
2/3 sheets of nori seaweed
2 leaves of red cabbage
1 carrot
1 courgette
2 tablespoons of vinegar (preferably apple)
1 teaspoon of sugar (brown)
Salt and Pepper To Taste
wasabi (if you like)
sprouts or herbs to decorate

HOW TO MAKE SALMON SUSHI

As the chef of a Japanese restaurant told me on my first sushi course, the crucial point is always the rice.

Also this time (like here) I didn't use the classic sushi rice, but the original rice, the one we find for sale as soup rice, with a round and compact grain.

To avoid excess starch and the sticky effect, it is necessary to wash the rice carefully, leaving it to soak for a few hours, changing the water every 30 minutes and rinsing it thoroughly before putting it in the pot.

Cooking is similar to pilaf, by absorption. I covered the rice with enough clean water to exceed the volume of the rice by once. I lit the flame and cooked, on a slow fire with a lid, until the water was completely absorbed and the "holes" typical of this type of cooking were formed.

Then I removed from the heat, seasoned with vinegar, preferably apple or rice, sugar (wholemeal or cane) and a pinch of salt, letting it cool completely.

Meanwhile, I prepared the vegetables, cutting the carrot and cabbage leaves into thin and regular strips and the courgette into larger sticks.

I set up the work area by placing the sheet of nori seaweed on the bamboo mat and, with wet hands, I placed the rice in the center of the mat. Trying to squeeze it as little as possible, I distributed it all over the seaweed sheet, always keeping my hands wet.

A few centimeters from the base of the rice rectangle I placed the smoked salmon cut into strips, one on top of the other, more or less of the same size, then the courgette, carrots and finally the cabbage.

If you want to add wasabi, I recommend brushing the salmon with a touch of product at this stage.

I closed, rolling my salmon hosomaki starting from the bottom, helping me with the mat. Once fully rolled, I exerted light pressure on the rice cylinder and let it rest in the refrigerator for at least 30 minutes. I repeated to get the other rolls.

You can see the step by step in this video recipe.

As well as for the hands, the knife that will cut our salmon sushi will also have to be constantly wet, to slide and cut with precision.

I served with soy sauce and herb leaves.

Click.

VICI

Vici is a brand of fish-based products, developed by Viciunai Group, a Lithuanian company that distributes throughout Europe from the Baltic Sea.

The raw materials come from sustainable fish farms, with MSC certification, and are processed in compliance with their typicality and tradition.

Vici is synonymous with fish specialties, both fresh and smoked or frozen. But also baked goods and frozen ethnic specialties, such as delicious Japanese gyoza, meat, fish or vegetarian.