An unhappy brown anchovy in oil next to it’s bigger, pinker salted Bay of Biscay cousin
Opinions on anchovies are pretty much polarised – either loved to the point of obsession, or reviled and grimace-inducing at the mere mention. I fall firmly into the first camp, but I really believe that most people can enjoy anchovies at least as an ingredient to bring out the flavour of other foods. Continue reading
Gluten Free Salmon Fishcakes with Beetroot & Radish Salsa
Better late than never! Here is the promised second beetroot recipe, not exactly focused on beetroot but nevertheless, the little purple chaps are definitely in there somewhere.
This a variation on several Italian themed fishcake recipes using polenta. I have seen a version that uses salt cod, also soaking the polenta in hot water and including in the main mix (in Maxine Clark’s Flavours of Tuscany). Nigella Lawson’s recipe recommends the use of tinned salmon over fresh fish, and let’s be honest, we should be grateful for some way of using the otherwise inedible pink tinned mush (though I’ve found it goes well on rye bread with watercress if you use just the first 6 ingredients below)… Continue reading