Today I’m going to share with you my ‘secret recipe’ to make a delicious tapenade. I have been making a batch a week of tapenade for my kids sandwich for school for the past 2 years. It’s an easy fix delicious and nutrient alternative sandwich, instead of the classic peanut butter and jelly sandwich.
My 2 kids just love it!
Tapenade is very versatile and can be used a number of ways: you can use it for a great appetizer or as a snack on a piece of toasted bread or as a dip with carrots and celery sticks.
Ingredients (classic version)
1 clovegarlic, chopped
1 3/4 cupswhole, pitted kalamata olive
1 or 2 anchovy fillets, rinsed
2 tablespoonscapers rinsed, drained and squeezed dry
1 1/2 tablespoons lemon juice
1/4 cup olive oil
My personal touch:
lemon zest from 1 lemon
1 tablespoon chopped fresh basil leaves
In a food processor, chop the garlic first and then combine all the other ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.Transfer to a clean container and refrigerate until needed. Will keep three to four weeks.
If you’re having guests for dinner and you want to impress them, this dish is what you want to make. You cannot go wrong (unless your guest hates fish!). I love to cook with herbs and fresh dill has a unique flavor, which goes very well with this recipe. This pasticcio di patate e salmone is absolutely delicious and yes, it does require a bit more work, but you will be pleased when each single bite will literally melt in your mouth and will satisfy your appetite leaving you with a smile on your face. I’m pretty sure that there won’t be any left over. I’ve been cooking this dish for years on special occasions. Today I made it just for my family and we all enjoyed it!
1 lb potatoes peeled
1 lb salmon fillet cut in cubes
1 garlic clove
1½ cups of rice milk (or regular milk)
4 Tbsp butter + 2 Tbsp for the sauce
2 Tbsp flour
1 lemon for juice and zest
1 Tbsp fresh dill
salt and pepper
¼ cup cheese grated Parmesan or Emmental (optional)
Preheat the oven to 350 F
Boil or steam the potatoes until they are cooked through. Drain the water and mash with milk, butter, salt and pepper. Put to the side and keep warm. In the meantime place the salmon on a skillet and cover with milk. Bring to boil and cook for 3 to 4 min. Drain the milk and reserve it for later. In another pot melt the butter with the onions and garlic and cook for a few minutes. Add the flour and stir at the same time. Add the milk from the salmon, bring to boil while you’re stirring it to avoid clumping and reduce to simmer until you obtain a creamy consistency. Add the zest and the lemon juice, salt and pepper. Transfer the fish to a baking dish and pour the sauce over and mix gently. Make a layer on top with the mashed potatoes and sprinkle with some grated cheese.
Bake for about 30 minutes until you obtain a nice golden brown crust on top.