Another trip to the farmers market means another lunch using great fresh ingredients. The Salmon comes courtesy of The Salmon Man who had a stall there this morning, some baby carrots and fennel, snow pea shoots and a loaf of dark rye bread. Some brief instructions on what I did after the break.
Wash the carrots, top and tail them, put in an oven at 220 Celsius drizzled in a little olive oil, wash the fennel and cut into strips similar in size to the carrots, after about 15 minutes add the fennel. Fry the smoked salmon in a very lightly oiled pan to crisp up the skin and warm it through, make a dressing, one part balsamic vinegar, one part apple syrup, two parts olive oil. Toast the bread lightly and serve with the vege dressed in the vinaigrette and the salmon on top drizzle a little vinaigrette over for good measure. Eat.
Hey Matey, Great dish – your food pics are starting to rival mine! Your new look is good – someone asked me who was behind foodology on saturday so traffic must be picking up! Check out my local food heroes page when you get a chance – let me know what you think – I am still muddling along in Blog Land so any advise will be gratefully recieved
Good start. I forgot about the Tamahere market on Saturday, went to the Hamilton one on Sunday instead and it was very small this week. Not sure if it was the new location or the average weather.
Isn’t there a Duck farmer out Morrinsville way?
Great photo:) Your salmon looks really juicy. Good recipe:)