Page 47 - Southington Magazine Holiday 2019
P. 47

 Fabulous RECIPES!
BY PATTY BOISSONNEAULT
Salmone Crudo
This recipe came from my friend, Sue Votino. Literally translated,
it means Raw Salmon. Marinated for 24 hours, it is a piquant foil
for the cheeses on your holiday hors d’oeuvre table. A tasty Italian appetizer, it will replace my usual gravalax that is always part of my own “party nibbles” selection. Goes well with a glass of pinot grigio.
1 lb. farm raised salmon filet — this worked better for me than wild caught, which I prefer for other salmon dishes. The wild caught in this case came out like shoe leather.
White vinegar
Fresh, chopped garlic, 2-3 cloves Capers to taste
Extra virgin olive oil
Salt and black pepper
Chopped parsley
Slice the salmon as you would lox — thinly, on an angle, so as to slice away from the skin. Lay out in a glass baking dish. Submerge in white vinegar. Refrigerate for 24 hours.
Next day, drain off the vinegar. Place salmon slices on a platter. Scatter over the top: garlic, capers, salt, pepper and parsley. Top with a healthy drizzle of olive oil.
Let stand for about 20 minutes. Serve with thinly sliced Italian bread, toasted or not. Or crudités.
Horseradish Carrots
Amounts are estimates. Adjust everything according to your taste. Best when made a day ahead.
1 lb. carrots, peeled and sliced into crinkle cut coins or diagonal 2 cloves garlic, chopped
1 jar horseradish, coarse grind
Salt and white pepper
Cider vinegar
1⁄2 cup olive oil Chopped parsley
slices
Bring 3 quarts water plus 1/3 jar horseradish, 2-3 tbsp. kosher
salt and 1⁄2 cup cider vinegar to a boil. Add carrots and poach
till tender crisp, about halfway cooked. Drain. Save 1 cup of
the poaching liquid. While still hot, place carrots immediately
into a bowl and add garlic, about 2/3 cup cider vinegar and
olive oil. Gradually add the rest of the horseradish until it is to
your taste. Stir to combine and add salt and pepper to taste. Add
2 Tbsp. chopped parsley. Flavor is enhanced by the addition of a little of the poaching liquid. Chill. Serve cold or at room temperature.
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