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askwhatsforlunch · 1 month

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Smoked Salmon and Green Onion Sandwiches

"Oh, they are so good!" said Ava, biting hungrily into these Smoked Salmon and Green Onion Sandwiches, as we were having a picnic on Cheltenham Beach in Devonport. "I can't believe you put so much flavour into something you whipped up so quickly!" I was more than a little bit chuffed, but I must say, they are really good, especially if you intend to eat them on a beach! Happy Saturday!

Ingredients (serves 2):

3 heaped tablespoons sour cream or crème fraîche

1 teaspoon dried tarragon

1/2 teaspoon freshly cracked black pepper

1 large Green Onion

4 large slices Wholemeal Loaf

1/2 tablespoon unsalted butter, softened

abou4t 60 grams/2 ounces Smoked Salmon

Spoon sour cream into a small bowl.

Add dried tarragon and black pepper, and give a good stir until well-blended.

Finely chop Green Onion, and stir into the cream mixture. Place in the refrigerator, at least half an hour.

Toast Wholemeal Loaf, and allow to cool completely.

Generously spread Green Onion and tarragon cream onto two of the toasted Wholemeal Loaf slices, and butter on the two others.

Lay Smoked Salmon onto the buttered Wholemeal Loaf slices, and close sandwiches together. Keep in the refrigerator until serving time.

Cut Smoked Salmon and Green Onion Sandwiches in halves, and wrap in cling film if bringing on a picnic!

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timmurleyart · 2 years

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Fish plate special.🐟🍋😋(mixed media on canvas)🍺

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atlastv · 2 years

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"Easy Salmon Lasagna Recipe | How To Seafood Lasagna"

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memoriediangelina · 1 month

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Pasta salmone e piselli (Pasta with Salmon and Peas)

A quick and easy dish that doesn’t skimp on flavor, pasta salmone e piselli (Pasta with Salmon and Peas) is a staple in our home. We have this or something similar for dinner just about weekly. Don’t ask me why I haven’t gotten around to posting a recipe for it in nearly 15 years of blogging… but anyway, it’s high time to correct the omission. This carefree recipe calls for just a few pantry…

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#easy #Fish and Seafood #quick

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rjptalk · 7 months

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WHAT'S OFF THE MENU

WHAT'S OFF THE MENU, #food we are not eating at my house. #Cooking #Choices

Things We Are Not Eating, by Rich Paschall Most people have a list of things they just do not want to eat. Some have a much longer list than others. I did not think my list would be very long, but then I started thinking about it. There are many things you can not convince me to eat. Liver and Onions My father was a big fan of liver and onions. I did not like it, and I hated the smell when he…

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#cilantro #eating #Fish and Seafood #food choice #food preferences #liver #onions #sushi

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wellhealthhub · 8 months

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Uncover a world of Which Foods Are Rich in Protein

In the realm of maintaining a robust and well-rounded diet, one nutrient takes center stage: protein. This unassuming element plays an intricate role in an array of bodily functions, functioning as a cornerstone for various physiological processes. Our journey through this expansive guide will navigate the intricate world of protein-packed foods, both originating from animal and plant sources. As…

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malayamona · 9 months

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A fashion collage for you 💗

Follow me on Tiktok at this handle 💫: https://www.tiktok.com/@malayamona?_t=8eetH6bnouB&_r=1

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daily-deliciousness · 4 months

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Crispy orange glazed salmon

#salmon #oranges #fish #dinner #food #main dishes #meal #seafood #lemon #honey #orange glaze #salmon fillet #easy recipes #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

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laurenwritesblogs · 1 year

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Nick's Gyros and Seafood

Today we will be reviewing Nick's Gyros and Seafood located in Columbia, SC. I ordered the whiting basket which comes with fries, hushpuppies, and coleslaw for 10.99. The fish was pretty good and crispy. The fries and hushpuppies were good and fresh as well but the fish was my favorite. The coleslaw tasted like any other basic coleslaw. I rate the fish a 9/10 but overall I rate the entire meal at Nick’s an 8/10. The line is always long so it’s better to go inside the place to order your food. If I’m in the mood for fish Nick’s Gyros and Seafood would be the place I would want to go.

#fish and seafood #coleslaw #hush puppies

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jjspina · 1 year

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Halloween in Aruba - One Happy Island!

Halloween in Aruba – One Happy Island!

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#Aruba #Aruba - One Happy Island #Fish and seafood #Halloween in Aruba #Sunsets #vacation in Aruba

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beskinnier00 · 2 years

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What is the best fish for keto? The keto diet is a grossly misunderstood diet due to being mishandled by diet culture and unreliable health bloggers.

#Fish and Seafood #best fish for keto

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askwhatsforlunch · 9 days

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Tielle Sétoise (Octopus Pie)

I spent a good chunk of my childhood near Sète, in Montpellier, where mys sister was born. I even had the singing accent and all. But until quite recently, when Jules and I travelled to Carcassonne and changed train in her home-town --and the train was delayed-- I had never tasted the local specialty! It is for the best though; how wonderful to make such delicious discoveries! La tielle is a more-ish pie, filled with a fragrant octopus and tomato ragoût. It is so good it makes one forget about delayed trains after a long journey. It is often sold as individual pies, but can be made into a large, generous one. And thus I baked this beautiful Tielle Sétoise! Happy Friday!

Ingredients (serves 4):

1 tablespoon yeast

1/2 tablespoon plain flour

1/4 cup lukewarm water

2 cups plain flour

1 cup strong white flour

1 teaspoon paprika

1 teaspoon fleur de sel or sea salt flakes

1 teaspoon tomato paste

1/4 cup Muscat de Rivesaltes (or other sweet white wine)

1/4 cup olive oil

1/3 cup lukewarm water

2 tablespoons olive oil

a good pinch saffron threads

1/2 teaspoon paprika

1/2 teaspoon ground chilli

1 teaspoon Herbes de Provence

1 large onion

1 large garlic clove, minced

2 heaped tablespoons tomato paste

1/2 cup Muscat de Rivesaltes (or other sweet white wine)

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

815 grams/1.8 pound cooked Octopus

1 teaspoon caster sugar

1/2 teaspoon paprika

1 tablespoon olive oil

In a small bowl, combine yeast and flour. Stir in lukewarm water until well-blended. Allow to sit, about 10 to 15 minutes until it starts bubbling a bit. Set aside.

In a large bowl, combine plain flour, strong white flour, paprika and fleur de sel. Give a good stir.

Dig a well in the middle of the dry ingredients and pour in yeast mixture. Add tomato paste, and stir with a wooden spoon, gradually adding Muscat de Rivesaltes, oil and lukewarm water, until the dough comes together. You might not need all of the water.

Knead dough for a few minutes onto the counter-top, and pop back into the bowl. Cover with a tea towel and allow to rise, a couple of hours.

Meanwhile, heat olive oil over medium heat in a large, deep skillet. Add saffron threads, and cook, about 3 minutes. Increase heat to medium-high, and add paprika, chilli and Herbes de Provence. Fry, a couple of minutes more.

Peel and finely chop onion. Stir into the skillet, and cook, about 3 minutes, until softened. Stir in garlic; cook, 1 minute more.

Add tomato paste, and cook out, 1 minute.

Deglaze with Muscat.

Finely chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Season with fleur de sel and black pepper, and bring to a slow boil. Simmer, 5 minutes.

Cut Octopus into small chunks, and stir into the tomato sauce. Reduce heat to medium, and simmer, another 15 minutes, until the sauce has thickened. Stir in caster sugar until dissolved.

Remove from the heat, and allow to cool completely.

Preheat oven to 220°C/430°F.

Lightly grease a pie plate with olive oil.

Punch dough down and divide into two portions (about one-third/two-thirds). Roll out both portions into circles. Fit largest dough circle into prepared pie plate, letting it overhang on the edges. Prick the bottom with a fork.

Generously fill with cooled Octopus and tomato ragoût. Lightly dampen the edges with water, and place dough lid on top, pressing firmly to seal. Trim off excess dough, and crimp.

In a small cup, combine paprika and olive oil, stirring until well-blended.

Generously brush the top of the pie with paprika oil.

Place in the hot oven, and bake at 220°C/430°F, 30 to 35 minutes until beautifully golden brown.

Serve Tielle Sétoise hot or warm, with dressed Mesclun, and a glass of chilled rosé or dry white wine, like Côtes de Provence, and perhaps some music from Sète's most famous artist (and a favourite of mine), Georges Brassens!

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timmurleyart · 11 months

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Catch of the day. 🐟💛💦(Mixed media on paper)🎣

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atlastv · 2 years

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"HOW TO COOK CHILI MARSALA FISHBALLS"

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memoriediangelina · 2 months

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Involtini di verza con merluzzo e patate (Cod and Potato Stuffed Cabbage Rolls)

It may come as a surprise to some, but Italians make stuffed cabbage. The dish, which they call involtini di verza or cabbage rolls, is especially popular in the central and northern regions of the country. If you’ve traveled to Italy as a visitor, however, you may not have come across it, as it’s is one of those dishes that are usually made at home and only rarely feature on restaurant…

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#baked #Fish and Seafood #vegetable

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whitefireprincess · 4 months

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Fisherman's Platter | Legal Sea Foods

#food #seafood #calamari #haddock #fish #scallops #shrimp #boston #uotd #whitefireprincess

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