Читать книгу My Kitchen - James Martin - Страница 12

Serves 4

2 sticks of rhubarb, any leaves removed

25g (1oz) pickled ginger, finely chopped, and juice

Zest and juice of 1 lime

50ml (2fl oz) extra-virgin olive oil

15g (½oz) chives, chopped

2 × 250g packets of dill-marinated salmon or smoked salmon

Salt and black pepper

1 lemon, cut into wedges, to serve

Crusty bread, to serve

My chef, Chris, came up with this idea while experimenting in the kitchen. I liked the combination of these ingredients so much that I put it on the menu at my bistro. If you can’t find dill-marinated salmon, just use regular smoked salmon instead.

Thinly slice the rhubarb lengthways and cut into very fine sticks, the size of matchsticks. Place in a bowl of iced water and leave for 20 minutes.

Place the pickled ginger and juice in a bowl, add the lime zest and juice along with the olive oil, then season, to taste, with salt and pepper.

Remove the rhubarb from the iced water, mix into the bowl with the dressing and stir in the chives. Slice up the salmon and arrange on a board or platter, or divide between plates. Serve with the rhubarb salad, some lemon wedges to squeeze over the salmon, and chunks of crusty bread on the side.