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Crispy Salmon with Tapenade

Oh, this one's absolutely delicious! Ingredients For 4 people 4 salmon fillets, skinless and boneless. 4 large mushrooms. 1/2 leek (white part only). 2 sheets of rectangular puff pastry. 1 beaten egg for brushing. Salt. 1/2 tsp. sugar. Plenty of black pepper.   Tapenade sauce: 150g pitted black olives. 3 anchovy fillets in oil. 1 tsp. capers. 1/2 clove of garlic. 1 tsp. lemon juice. 80ml extra virgin olive oil. You'll also need: 4 lettuce hearts. Preparation Let's start with the tapenade : Blend the pitted olives, anchovies, capers, half clove of garlic, and lemon juice until you've got a really smooth paste. Then drizzle in the oil little by little, blending as you go to emulsify everything nicely. Set this aside for later. An hour before you plan to cook the fish, sprinkle it with the sugar, season well with salt and pepper, then brush the top side only with some of the tapenade. Make sure to save plenty for serving alongsi...

Green Salad with Cheese Crisps and Olive Tapenade


This is one of those salads you put together when you want something a bit special but not fussy. The kind of dish that makes a simple lunch feel like a celebration.






Ingredients

for 4 people
  • 16 strawberries.
  • 250g mixed salad greens.
  • 4 lettuce hearts.
  • flaked sea salt.
  • 2 tablespoons black olive tapenade.
  • 4 tablespoons olive oil.

for the cheese crisps:

  • 1 to 1½ zucchini.
  • 100g Brie cheese.
  • salt.
  • extra virgin olive oil.
  • phyllo pastry sheets.
  • sesame seeds.

Preparation

In a bowl, whisk together the two tablespoons of tapenade and the four tablespoons of oil until well blended. Set this aside.
Slice the zucchini (cleaned) into thin rounds and fry them until golden. Let them drain on paper towels to soak up the extra oil.
Cut the Brie into small cubes and wrap each one in a slice of fried zucchini.
Cut each phyllo sheet into four pieces, brush both sides with oil, and wrap up your little zucchini parcels.
Sprinkle them with sesame seeds.
Bake at 190°C until the pastry turns a nice golden brown.
When you're ready to serve, arrange the salad greens on plates, add the halved lettuce hearts, scatter the strawberries around, and place the warm cheese crisps on top. Give it all a light sprinkle of salt and drizzle with the olive tapenade dressing.

Enjoy!

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