Spring spelt pasta salad with ground elder pesto
300g spelt pasta
Ground elder pesto:
100g ground elder, top leaves only
1 small garlic clove, chopped
3 tbsp extra virgin rapeseed oil or olive oil
40g almonds
3 tbsp lemon juice
salt and freshly ground pepper
Resep - Ground elder (Aegopodium podagraria) is a member of the carrot family that generally grows in shady places. Also known as goutweed, goatweed and snow-in-the-mountain, it is said to have been introduced to Britain as a food plant by the Romans and then to Northern Europe by monks in the Middle Ages, who cultivated it as a healing herb. In spring, garden lovers spend a lot of time digging up the plants and disposing of them, but why not pick the top leaves in spring and use them in pestos or salads as you would spinach.
Pick the ground elder fresh in spring only, then rinse in cold water and drain in a colander. Place in a food processor with the other ingredients, except the salt and pepper, and blend to a smooth paste. Season to taste with salt and freshly ground pepper and perhaps more lemon juice.
Boil the spelt pasta in lightly salted water for 8-10 minutes until al dente. Drain in a colander and allow it to cool down. When cool, place in a mixing bowl, mix with the ground elder pesto and season again with salt and freshly ground pepper.
If you can't pick ground elder, then use parsley, rocket or dandelion leaves (but you can only use the dandelion in spring).
Smørrebrød with salmon tartare
The permutations of healthy rye bread topped with fresh ingredients are endless. Serving the salmon raw with horseradish is a great combination, providing lots of brain-boosting omega-3 fatty acids, protein and minerals. For this treatment it is essential that you have a good supplier to ensure the salmon is very fresh. Serves four
400g very fresh salmon fillet, skinned
2 cucumbers, halved and deseeded
2 tbsp grated fresh horseradish
juice of 1 lime
1 tsp white wine vinegar
6 tbsp chopped chervil, plus 4 sprigs to decorate
salt and freshly ground pepper
4 slices of rye bread
8 crisp lettuce leaves
Cut the salmon fillet into small squares and place in a bowl. Cut the cucumbers into cubes. Add to the salmon with the horseradish, lime juice, vinegar and chopped chervil. Mix well and season with salt and pepper.
Place a slice of bread on each plate, place two lettuce leaves on each slice of bread, then spoon the salmon salad on to the lettuce leaves. Sprinkle with pepper and top with a sprig of chervil.
Salted pollack with beetroot salad
Low in saturated fat, pollack is a good source of riboflavin, niacin, vitamin B6, magnesium and potassium, and a very good source of protein, vitamin B12, phosphorus and the antioxidant mineral selenium. It is also not being as over-fished as cod. Serves four.
400g skinless pollack fillets
2 tbsp Maldon sea salt or another flaky salt
1 tsp sugar
grated zest from ½ an unwaxed lemon
rye bread, to serve
Beetroot salad
400g beetroot
4 tbsp grated fresh horseradish
2 tbsp lime juice
200ml low-fat yogurt
salt and freshly ground pepper
Well ahead, place the fish in a big, deep oven tray with straight sides. Mix the salt, sugar and lemon zest, then spread this mixture on both sides of the fish fillets. Cover the dish and leave it in the refrigerator for 4 hours.
To make the beetroot salad, first boil the beetroot in salted water for 30 minutes. Take out of the water and rinse in cold water, then peel and cut into 2cm dice. Mix the beetroot dice with the horseradish, lime juice and yogurt. Season to taste with salt and pepper.
When the fish has marinated for 4 hours, lightly brush the salt mixture off the fish, then cut the fillets into very thin slices. Serve with the beetroot salad and the rye bread.
300g spelt pasta
Ground elder pesto:
100g ground elder, top leaves only
1 small garlic clove, chopped
3 tbsp extra virgin rapeseed oil or olive oil
40g almonds
3 tbsp lemon juice
salt and freshly ground pepper
Resep - Ground elder (Aegopodium podagraria) is a member of the carrot family that generally grows in shady places. Also known as goutweed, goatweed and snow-in-the-mountain, it is said to have been introduced to Britain as a food plant by the Romans and then to Northern Europe by monks in the Middle Ages, who cultivated it as a healing herb. In spring, garden lovers spend a lot of time digging up the plants and disposing of them, but why not pick the top leaves in spring and use them in pestos or salads as you would spinach.
Pick the ground elder fresh in spring only, then rinse in cold water and drain in a colander. Place in a food processor with the other ingredients, except the salt and pepper, and blend to a smooth paste. Season to taste with salt and freshly ground pepper and perhaps more lemon juice.
Boil the spelt pasta in lightly salted water for 8-10 minutes until al dente. Drain in a colander and allow it to cool down. When cool, place in a mixing bowl, mix with the ground elder pesto and season again with salt and freshly ground pepper.
If you can't pick ground elder, then use parsley, rocket or dandelion leaves (but you can only use the dandelion in spring).
Smørrebrød with salmon tartare
The permutations of healthy rye bread topped with fresh ingredients are endless. Serving the salmon raw with horseradish is a great combination, providing lots of brain-boosting omega-3 fatty acids, protein and minerals. For this treatment it is essential that you have a good supplier to ensure the salmon is very fresh. Serves four
400g very fresh salmon fillet, skinned
2 cucumbers, halved and deseeded
2 tbsp grated fresh horseradish
juice of 1 lime
1 tsp white wine vinegar
6 tbsp chopped chervil, plus 4 sprigs to decorate
salt and freshly ground pepper
4 slices of rye bread
8 crisp lettuce leaves
Cut the salmon fillet into small squares and place in a bowl. Cut the cucumbers into cubes. Add to the salmon with the horseradish, lime juice, vinegar and chopped chervil. Mix well and season with salt and pepper.
Place a slice of bread on each plate, place two lettuce leaves on each slice of bread, then spoon the salmon salad on to the lettuce leaves. Sprinkle with pepper and top with a sprig of chervil.
Salted pollack with beetroot salad
Low in saturated fat, pollack is a good source of riboflavin, niacin, vitamin B6, magnesium and potassium, and a very good source of protein, vitamin B12, phosphorus and the antioxidant mineral selenium. It is also not being as over-fished as cod. Serves four.
400g skinless pollack fillets
2 tbsp Maldon sea salt or another flaky salt
1 tsp sugar
grated zest from ½ an unwaxed lemon
rye bread, to serve
Beetroot salad
400g beetroot
4 tbsp grated fresh horseradish
2 tbsp lime juice
200ml low-fat yogurt
salt and freshly ground pepper
Well ahead, place the fish in a big, deep oven tray with straight sides. Mix the salt, sugar and lemon zest, then spread this mixture on both sides of the fish fillets. Cover the dish and leave it in the refrigerator for 4 hours.
To make the beetroot salad, first boil the beetroot in salted water for 30 minutes. Take out of the water and rinse in cold water, then peel and cut into 2cm dice. Mix the beetroot dice with the horseradish, lime juice and yogurt. Season to taste with salt and pepper.
When the fish has marinated for 4 hours, lightly brush the salt mixture off the fish, then cut the fillets into very thin slices. Serve with the beetroot salad and the rye bread.
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