This recipe has been languishing around un-posted since last year. I know, I know it’s only February, but that’s still about two months of me not telling you about this. Two months, you guise! OK, so it may not seem like that much of a loss, because smoked salmon isn’t everyone’s favourite, because it sounds weird and because quite frankly it is a little weird. But in a good way. I promise.
The reason we’re in this mess in the first place is simple: radishes. To be honest I just didn’t know what you were supposed to do with them. And then I decided, well, I’m an adult, I should be able to deal with some radishes. So I bought some.
Speaking of buying things, I’ve also acquired a few new gadgets since starting this blog. Things I thought it was worth investing in if I was going to actually start *measuring things* like some kind of *fancy* gentleman of the kitchen. Guys, meet my measuring scales.
I’m not sure what to call them. What’s a good name for a set of dapper red scales like these?
Anyway, I’ve gone off topic – we’re here for the funky salad. So, off we go! Fishy floral arrangements!
It kinda looks cool, right? And yet there’s something off-putting about it. A retro-ish vibe that seems to highlight how quickly good taste can become suspect. Or maybe it’s just the thought of cured pink salmon flesh coiled into the shape of a flower that’s doing it. But something here works. Salmon, crunchy things, the addition of dill, which for some reason reminds me of holidays (perhaps because of all the potato salad and smoked salmon appetisers floating around at summer soirees). Paired with a weird-ass gris blanc from the Barossa it went down a treat (two months ago, when we were celebrating *Housemate Christmas*). Maybe it was all the wine that made it ok.
Maybe.
Ingredients:
5 red radishes
2 red delicious apples
2 chat potatoes
1 cucumber
1/2 cup walnuts
3 tbsp dill
2 tsp sugar
pinch salt
1/2 cup sour cream
1/4 lemon juice
at least four slices of smoked salmon (120g)
Directions:
Cut potatoes into bite sized cubes. Submerge potatoes in water in pan and bring to boil. Turn down and gently boil for about 10 minutes until just tender. Set aside to cool. You’ll need a mandolin or a lot of time to cut all the apple, radish and cucumber into thin slices. Do this and toss together so they’re all mixed somewhat evenly. Serves four.
Straight Talking Vegetables 