light Archives - Amsterdam Flavours

Salmon Ceviche with Fennel Salad

Serves 2

Ingredients

For the ceviche
250g salmon fillet, skinned
2 tbsp rock salt
1 tbsp red chillies, finely diced
75ml pink grapefruit juice
1 tbsp lime zest
150ml lime juice (about 5 limes)
20g caster sugar
30 coriander leaves, finely chopped

For the salad
1 fennel bulb, finely sliced (using a mandolin if possible)
110g rocket leaves

Method
For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

Slice the salmon at an angle - each piece needs to be about 2-3mm thick.

Lay four slices evenly in a straight line onto each serving plate.

Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

Place the fennel salad on top of the salmon and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

by Mischa de Winter

The perfect green salad

The perfect green salad relies on the freshness of it's ingredients, the variety of lettuces and herbs you add and of course the perfect balance between a good olive oil and vinegar or lemon juice.

Start with a selection of leaves and herbs, preferably from the market. Examples are butter lettuce, cos, frisse, chicory, rocket and watercress. Bring in some freshness with herbs - mint, flat leaf parsley, onion cress, chives and basil.

You can add some texture if you like in the form of green asparagus (lightly blanched or grilled) or croutons.

Place all the ingredients for your salad in a large bowl. It's important to have room to lightly toss your salad with the dressing so that each leaf is evenly coated and not bruised by being over-worked.

The next important step is the dressing. The dressing should never overwhelm a salad, but compliment it's ingredients. The simplest and best form is a vinaigrette made from good olive oil, good vinegar or lemon juice, salt and pepper.

Basic vinaigrette dressing
2 tablespoons vinegar or 1 1/2 tablespoons lemon juice
salt and pepper
2 teaspoons Dijon mustard (optional)
90 ml extra virgin olive oil

Method
In a small bowl, whisk the vinegar or lemon juice with the salt, pepper and mustard if using.
Gradually whisk in the oil in a steady stream until the vinaigrette is blended and thickened. Taste for seasoning. If the dressing separates, bring it back together by whisking rapidly.

Once you have your dressing made, pour it over the salad at the very last moment just before serving. Remember the word 'dressing' says it all - it should just be a light coating around the leaves and not flood the salad. Remember too that if the dressing is added too long in advance, the vinegar or lemon juice will begin cooking the leaves and they will turn limp and soggy.

Your salad can be put together with whatever you have or is in season. Feel free to add other ingredients to turn it in to a more substantial meal. Think too about adding different flavours to your vinaigrette in the form of chopped garlic, shallot, herbs or flavoured vinegars.

by Bernadette Evers

Scallops with Garlic Butter and Spinach

For 2 as a starter

Ingredients
4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper

Method
Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.

Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.

Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.

Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.

Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.

Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.

by Bernadette Evers

Herring Tartare

Ingredients
2 Dutch new herrings
1 shallot
small bunch chives
125 g tub creme fraiche
1 lemon
50 g mesclun salad
1 pack mustard cress

Method
Finely chop the chives. Cut the herring into 1/2cm cubes and place all the ingredients is a bowl.

Cut the lemon in half and add a few drops to taste to the chopped herring. Add 1 tablespoon creme fraiche and season with salt and pepper.

Finely slice the shallot into thin rings. Snip the mustard cress and mix together in a bowl with the mesclun salad.

Line 2 cups or ramekins with cling wrap, divide the the herring tartare between the moulds. Add 1 tablespoon olive oil to the salad and season with salt and pepper.

Unmould the herring tartare and top each with a teaspoonful of creme fraiche.

Arrange the salad around the tartare and serve with a wedge of lemon.

by Bernadette Evers