Welcome, bienvenidos to Cook and the Fly
In this blog you'll find Mexiterranean food pictures and recipes, fishing stories, random thoughts and snippets of my new life in Southern Baja.

1.01.2012

Galka's dill salmon + borscht salad


Place a slab of salmon, skin side down, in a baking sheet.

Smear it with whole fat, unsweetened yogurt and top with plenty finely sliced garlic and onion, chopped fresh dill, S&P.

Let marinate overnight in the cooler.



When you're ready, tip the sheet and drain the liquid that accumulated overnight, lightly sprinkle with bread crumbs and bake in a medium/hot oven untill slightly pink in the center ( about 15 minutes ).




For the salad start with the dressing:

In a mortar mix garlic to taste, salt, freshly cracked black peppercorn, caraway and coriander seed add apple vinegar, just a bit of vegetable oil and adjust with sugar.

Shred two measures of beet ( red ) and one measure of carrot and place in a miwing bowl.

Add chopped dill or cilantro, raisins and the dressing.

Mix well and serve with a dollop of sour cream.





Being this an original Russian recipe, passed down to me by my ex-ex "almost mother in law" the compulsory pairing is well chilled vodka, Russian of course.... prozit!

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