Recipe by Helia Sadeghi

Ingredients per serving:

Tahdig and trout:

1/3 cup basmati rice

1 tin fishwife smoked rainbow trout

1/4 tsp grindeded saffron

About 2 tbsp extra virgin olive oil

Pinch of salt

Toppings (customizable portions):

1 tsp butter

Handful of barberries (about 1/8 cup), rinsed

Handful of chopped walnuts (about 1/8 cup)

Handful of pomegranate seeds

Chopped cilantro for garnish

1/2 lemon, optional

For the piaz daagh and seer daagh (fried onions and garlic):

2 cloves garlic, thinly sliced

1 whole onion, thinly sliced

1 1/2 cup neutral oil for frying

OR you can certainly use store-bought fried onions and skip this step

Instructions:

Make the piaz daagh and seer daagh (fried onions and garlic):

Add the neutral oil to a small saucepan and add in your sliced onions. Place on medium heat and stir occasionally until the onions are almost crispy and golden (about 2-5 mins). Add in the garlic slices and remove from heat after 1 minute. Strain the fried garlic and onions out of the oil and spread on a paper towel to remove the excess oil, sprinkle with salt.

Make the Tahdig:

Wash and rinse your rice. Pour into a small nonstick saucepan, pot, or pan and pour water until it is covered about one knuckle. The ratio of rice to water should be 1:2. add in a pinch of grinded saffron, a pinch of salt, and 1 tsp of extra virgin olive oil. Place on high heat. Once it comes to a boil, lower to medium heat and cover with a lid. Wait until it fully cooks and absorbs all the water, it should take around 15-25 mins. You can tell there is no more water left if you hear a bit of sizzling sound coming from the bottom of the pot, which means your rice is staring to get crispy at the bottom. At this time, drizzle the rest of olive oil around the rice, on the walls of your pot, so that it slides down under the rice. Turn the heat up to high and cover with the lid once again. wait for the Tahdig to form and the bottom to get crispy. It should take about 6-10 mins. You can tell it is ready when you start seeing the rice on the sides getting crispy. Check continuously to make sure it does not burn. 

Gently separate the sides of the rice from the pot using a spatula. Wiggle the pan around to make sure the rice is not stuck to the pot. Then gently flip it onto a bowl or plate. Once you are done staring at your beautiful golden Tahdig, it’s time to deconstruct it. Gently crack your Tahdig in various spots. 

Make the toppings:

In a saucepan on medium heat (you can use the same saucepan/pan you used for rice) add in the walnuts and toast them for about 1-2 mins. Add in the butter and barberries and sauté for another minute. If you prefer it a bit sweet, stir in a tsp of brown sugar. Immediately remove from heat. 

Assembly: 

It is time for you to get the rewards of your hard work. Spoon the walnut and barberries over the Tahdig, then flip the tin of smoked rainbow trout on top of it (drain the oil out of the can if you would like). Sprinkle over the cilantro, piaz daagh and seer daagh, and garnish with some pomegranate seeds. Optionally, squeeze half a lemon over it. Grab a spoon and try to scoop a little bit of everything for each spoonful. Enjoy!

Recipe by Meech Boakye

For the salmon salad

1 tin of Fishwife Smoked Salmon

2 Tbsp tahini

2 Tbsp lemon juice

1/2 Tbsp maple syrup

1/2 Tbsp olive oil 2 cloves garlic

Salt & black pepper

For the sandwich

Two slices of good bread

A few leaves of napa cabbage

Thinly sliced scallions

Toasted sesame seeds

This recipe is comes together quickly. To a bowl, add tahini, lemon juice, maple syrup and olive oil. Open a tin of smoked salmon, add to a bowl and crumble the fish into smaller pieces with a fork, mixing it with the dressing as you do. Sprinkle salt and crack black pepper overtop to taste.

To assemble the sandwich, cut two slices of bread and spread most of the salmon salad on one slice, leaving a small amount for the other piece. To the opposite slice, add torn pieces of napa cabbage, chopped scallions, and toasted sesame seeds. Enjoy!

Recipe by Jade Qiu aka @Brothertofu

Makes 2 sandwiches

INGREDIENTS

4 slices milk bread

Butter or ghee for toasting

1 medium shallot (50g), thinly sliced

1 tablespoon red wine vinegar

1 persian cucumber, sliced

1 small tomato, sliced

Kosher salt

3 large garlic cloves, finely grated

2 teaspoons lemon juice

3 tablespoons labneh

2 tablespoons japanese mayo

2 teaspoons capers, chopped

2 tablespoons dill, chopped

1 tin fishwife smoked salmon

RECIPE

1. Salting and pickling: Combine sliced shallots and red wine vinegar in a small bowl, setting aside to marinate for at least 20 minutes. On a plate or bowl, lightly sprinkle kosher salt over tomatoes and cucumbers and let sit for 5 minutes. Roughly chop half of the shallots and cucumbers, leaving the rest as toppings.

1. Making the filling: In a medium sized bowl, whisk together garlic, lemon juice, labneh, and mayo. Add in capers, dill, and the chopped shallots and cucumbers. Flake in the smoked salmon and mix until well combined.

1. Assembly: Melt butter or ghee in a pan over medium heat and add sliced bread directly to the pan, toasting to your preferred doneness. Build the sandwich with a layer of tomatoes, followed by the smoked salmon filling, then cucumbers and shallots. Slice and enjoy!

Recipe by Daniel Benhaim aka Because The Wind

INGREDIENTS

Recipe by Zoe Komarin aka ZoeFoodParty

QUICK SALTED LEMONS & SUMAC ONION SALAD

1 lemon cut into wedges with skin on and then thinly sliced

½ red onion thinly sliced root to tip

a small portion of a spicy green pepper thinly sliced

2 teaspoon salt

1 tablespoon sumac

Combine everything in a bowl and mix to combine. Let this sit while you prepare all the other components. Give it a mix once in a while, but other than that it’s perfect. Use it in this sandwich or any other sandwich.

HARISSA SMOTHERED POTATOES WITH SMASHED OLIVES AND POMEGRANATE

3 waxy potatoes cut into big chunks

⅓ cup black olives (or your olive of choice) smashed with the side of your knife

2 heaping tablespoons harissa

handful of fresh herbs

handful of pomegranate jewels

olive oil

Boil potatoes in salted water until soft enough to slide a knife through (5-7 minutes).

Meanwhile, combine harissa and olive oil in a dish.

When the potatoes are cooked through - strain them briefly and toss them while still warm into them in the harissa to coat.

Add in your olives, herbs and pomegranate.

*if your olives are super salty like mine this dish won’t need any additional salting. But if you taste it and it needs a little oomf - be my guest and salt away!

HARD BOILED EGG

*Or you could go soft boiled and jammy, scrambled, sunny side - the choice is yours and all will be equally delicious.

TIME TO MAKE YOUR PITA POP:

Warm your pita in the microwave with a splash of water wrapped in a kitchen towel for 45 - 60 seconds if frozen and 15 seconds if not (just to get it soft and fluffy).

Using the back of a spoon, schmear some labneh on both inner pita walls.

Now spoon in your various ingredients in layers: start with some harissa potatoes, add in some lemon & onion salad, then a few big chunks of FISHWIFE smoked salmon, and repeat.

Lil more a this, lil more a that, until your pita looks full and voluptuous, even spilling over with goodies. Now bend to the pita and enjoy!

Recipe by Meech Boakye

For the filling

1 tin Fishwife Smoked Salmon

1 medium shallot

2 cloves garlic

1/4 cup goat cheese

1/4 cup labneh*

Lemon zest & a squeeze of juice

Salt

Olive oil (for the pan)

For the pasta**

200g 00 flour (roughly 1.5 cups)

2 eggs

2 tsp olive oil

Various flat soft herbs (sage, parsley, dill, etc.)

For the herb sauce

Handful of dill and parsley

1-2 Tbsp lemon juice

1/4 cup olive oil

Salt

Instructions

Begin by making the pasta dough. To a bowl (or a clean countertop if you’re feeling confident) add 200 grams 00 pasta flour. You may add salt in the dough but heavily salted pasta water should be good enough. Make a well in the center and add olive oil and eggs. Use a fork to break the yolks and whisk the eggs and oil together slowly adding in flour from the edges of the well into the center. Move outwards, bringing in more and more flour until the dough begins to come together. If you need more moisture, add water little by little with wet hands. If you need a lot more, add an egg yolk or more water.

Begin to knead for 15-20 mins, 20 if you’re new to it. You and the dough may need to rest along the way, feel for cues. Once the dough is fully hydrated and beginning to feel smooth, wrap it tightly in plastic wrap or keep it under your mixing bowl for 30 mins to an hour. This will give the gluten a chance to relax so that it can be rolled out easily. While the pasta is resting, make the filling. (This can be done the day before instead if desired.) Slice shallot and garlic thinly. Heat some olive oil in a skillet on medium heat and add the shallot. Salt, and let brown, stirring occasionally. Once browned, add garlic and fry until fragrant and just tan. Let cool for a moment while you break apart salmon with a fork and mix together goat cheese and labneh. Add shallot-garlic mixture and finish with a squeeze of lemon juice and some lemon zest. Salt to taste.

To make the sauce blend together herbs, olive oil and lemon. Salt to taste.

Once the pasta has rested, it’s time to assemble. Cut the dough in half (leaving the other still covered) and roll out roughly to a thickness that will fit into the largest setting of a pasta machine. (If you don’t have a pasta machine, roll out the dough as much as you can, then flour, wrap around the rolling pin and roll some more.) Run through the largest setting and fold the sides in using the envelope method so that you form something as close to a rectangle or square as possible. Run back through the largest setting two more times then continue through each setting, running the pasta through twice each at each thickness. Once you get to a thin sheet, set it on a floured cloth or countertop and lay out herbs on half of the sheet. Fold the sheet over on itself, adding water with your fingers at the seams if it seems too dry to stick. Run back through the machine, continuing again from the first setting. Repeat previous steps (without the envelope fold), until the pasta is thin and the herbs inside are visibly stretched out.

While you fill the pasta, bring a pot of water to a boil.

Lay out the sheet again and add dollops of filling on half in your desired size and shape of ravioli. I used a 2.5 inch round cookie cutter. Fold over, making sure to squeeze out any air while sealing with the blunt edge of a smaller cookie cutter or with your fingers.

Salt the boiling water heavily and add each ravioli, mixing afterwards to make sure they don’t stick. Once they float, they’re ready. It should only take a minute or two. Scoop out with a spider strainer so that excess flour doesn’t come with the pasta.

Lay pasta on top of a layer of herb sauce, top with parmesan and any additional herbs. Enjoy!

Notes *You may use yogurt in place of labneh (or simply make your own by draining the yogurt whey overnight using cheesecloth) but make sure to use a bit less so that the filling isn’t too runny. However, this filling is already a bit thicker than most. **The egg pasta recipe comes from pasta.guide, adjusted to make two servings and to add laminated herbs within the sheets.

Recipe by Spencre Linnea AKA Gingertooth

1 ½ cups arborio rice
1 3.5-ounce can smoked salmon by Fishwife
5 cups herby broth, or chicken broth
1 small yellow onion, chopped small
2-3 cloves garlic, minced
6 tablespoons butter

½ cup dry white wine
1 cup freshly grated parmesan, plus more for serving
1 teaspoon lemon juice
2 fresh thyme sprigs
1-2 teaspoons lemon zest for serving
Fresh dill for serving

1: In a medium pot, bring broth to a light simmer over low heat.

2: In a large skillet, heat 4 tablespoons of the butter over medium high heat. Add onions and cook for 5-7 minutes, until soft and translucent. Add the garlic and thyme sprigs and cook for 1 minute.

3: Add the rice to the onions and garlic, stirring continuously for 4-5 minutes, until the rice is lightly toasted.

4: Add the wine to rice and onions. Cook until evaporated, 30 seconds to 1 minute.

5: Reduce the heat to medium and slowly add broth to the rice, about 1 cup at a time. Stir continuously until the broth has been absorbed. Repeat with remaining broth, adding 1 cup at a time until broth has absorbed and rice is al dente, 20-25 minutes.

6: Add the remaining butter, lemon juice and parmesan to the rice, stirring to combine. Reduce heat to low and cook for an additional 5-7 minutes, until the risotto is creamy, but still firm. Taste as you go, seasoning with salt as desired.

7: Add Fishwife’s smoked salmon to the pan and mix it into the risotto. Remove from heat and serve warm. Garnish with lemon zest, parmesan and fresh dill.

Herby Broth

Ingredients

1 or 2 full heads of garlic, cut in half3 inch thumb of ginger, chopped

2 inch thumb of turmeric, chopped

1 sheet kombu

1 teaspoon black peppercorns

1 full onion, cut into quarters

Carrot, cut or thinly sliced

1 cup fresh mushrooms

½ cup rose hips
½ cup dried rose petals
1 cup dried nettles

Salt to taste

Optional: 1/4 cup ghee

Method

Place all ingredients in a pot and cover with water, making sure to leave 2-3 inches before the rim. Heat on low for 3-5 hours. Season with salt and other spices to your liking. Once you are satisfied with the taste, strain the broth. Compost used veggies and herbs or freeze to make a second batch (just make sure to add a little more garlic and onions and refresh the herbs if you can!). Drink this broth in your favorite cup throughout the day, as a base for your favorite soup or to make rice

Recipe by Kourtney Paranteau aka Cute Meat

Makes two ten-inch pan pizzas

For dough:

● 400g bread flour, plus more for dusting
● 15g kosher salt
● 4g dry active yeast
● 50g white sugar
● 275g luke warm water
● Plenty of good olive oil for several moments in the recipe (about 1⁄4 cup)

For the pizza:
● 2 cups tomato puree
● 10 whole garlic cloves, roasted
● 10 cherry tomatoes, halved
● 1⁄4 cup sliced black and Castelvetrano olives
● 1 tablespoon capers
● 1⁄4 cup loosely packed fresh parsley, finely chopped
● 1 tin Fishwife Sardines
● 1⁄4 cup loosely packed fresh basil, stemmed and tossed in olive oil
● 3 squash blossoms, torn and tossed in olive oil
● 2 teaspoon red pepper flakes
● Zest from 1 lemon

In a large bowl, sift flour with other dry ingredients before pouring water over the mixture and working with your hands until a sticky dough forms. Drizzle about two tablespoons of olive oil alongside the walls of the bowl and move your dough around until the ball of dough is coated in oil. Seal the bowl with plastic wrap as well as place a clean, dry towel over the bowl and allow your dough to rise overnight (or a minimum of six hours).
After this time preheat your oven to 550° and dust a work surface with remaining flour and knead gently for about three minutes before splitting the dough in two. Coat the bottom of a cast iron skillet with olive oil and let one half of your dough rise once more, covered, for about an hour before pressing the dough with your fingers so it evenly covers the skillet’s surface.
Over the sauce, evenly distribute half of the tomato sauce, garlic cloves, cherry
tomatoes, olives, capers and parsley. Bake in the oven for ten minutes before removing and scattering the remaining toppings over the pizza before baking for a final five minutes. Remove from the oven, and allow to cool for five minutes before serving. Repeat to make a second pizza.

Recipe by Little Fish

Serves 4-5

1 can of fishwife sardines

1 box linguini, 1 lb  

3 cloves of garlic, thinly sliced

1/2 cup white wine

1/3 cup toasted pine nuts

1 small yellow onion, finely diced

1 tbl L'Amante hot pepper paste 

2 tsp colatura or fish sauce

2 lemons

1 cup parsley, chopped

Olive oil

Salt

Cook pasta to al dente in a tall pot with salted water. Before straining the pasta, reserve 1 cup of pasta water.

While pasta cooks, cut sardines into bite size pieces and reserve the oil they come in.

In a large sauté pan over medium heat, add 2 tablespoons of olive oil and sweat diced onion and garlic until translucent. Once translucent, add pepper paste and stir. Add white wine to deglaze and bring to a boil. Add half the pine nuts and sardines to the sauce. Break the sardines up and into the sauce as it cooks.

Add the cooked pasta and pasta water to the sauté pan and cook on high heat to create an emulsified sauce. Once the sauce has reduced and coats the pasta, add half of the chopped parsley, colatura and juice of one lemon. Salt to taste.

To plate, evenly distribute pasta across 4 or 5 plates, top the pasta with some of the sauce that is left in the pan. Garnish with the remaining pine nuts, parsley, lemon zest and a spoonful of reserved oil from the can of sardines.

Recipe by Zoe Komarin aka ZoeFoodParty

Serves 2-people

Dressing:

1 heaping teaspoon of mustard

½ lemon juiced

1 clove of garlic finely minced

1 can of “liquid gold” (the oil from the sardine can)

Salt and Pepper

Whisk all of these ingredients together until creamy and emulsified. Set aside while you make the salad. If you want it less “fishy” substitute olive oil for the oil from the can - but really you should just get down with the fishy vibes of this salad

Summertime Salad:

1 head of Romaine lettuce roughly chopped

1 ear of fresh corn removed from cob

1 stone fruit of your choice sliced thin

1 tomato sliced

A couple other fun vegetables chopped to their desired size (think: snap peas, cucumber, radish, green onion, carrot, etc etc etc)

Get your Summertime Salad ready and set it to the side while you fry your sardines. I recommend using a large shallow bowl or plate so that you can spread the ingredients out - it will look lovely and be a perfect landing pad for the stars of the show...ie our little fried fishy friends.

Panko Fried Sardines:

1 can FISHWIVES Sardines

⅓ cup panko (or any bread crumb will do)

⅓ cup flour

1 egg

1 tablespoon of finely chopped parsley

Salt and Pepper

¼ cup grapeseed oil

Panko Fried Sardines:

Do not Panic! You are about to fry. For some reason this puts the fear into many. I am here to tell you it will be fine. You will do great!

Start with 3 shallow small bowls or plates.

Bowl 1 - Add flour and season with a little salt and pepper.

Bowl 2 - Crack your egg and whisk until completely combined.

Bowl 3 - Is for your panko and chopped parsley.

GENTLY coerce the sardines from the can - trying to keep them whole (if they break, it’s fine, they will get breaded and fried up either way!)

In the order written above, drop your sardines into Bowl 1 for a light flour dusting, then into Bowl 2 to get goopy with egg, and finally into Bowl 3 so the panko can form a crispy crunchy crust.

Heat your oil in a pan to medium heat. When it starts to shimmer, drop the heat to medium low and carefully place your sardines into the hot oil.

Allow them to get nicely browned (1-2 minutes) on one side, then flip to finish browning on the other side (another 1-2 minutes).

Remove to a paper towel lined plate and set aside.

The moment of truth! Time to DRESS that salad and scatter your crunchy panko sardine babies abound. Add an extra squeeze of lemon over the top and dig in for a good time.

Recipe by Zoe Komarin aka ZoeFoodParty

Serves 2-3 people

Salad ingredients

1 can of FISHWIFE Sardines

  *save that “liquid gold” for the dressing!

1 summer squash cut into ribbons using a vegetable peeler

1 celery stalk thinly sliced

1 handful of parsley or cilantro chopped (or both!)

¼ onion or shallot thinly sliced

½ lemon cut very thin (seeds removed, skin on)

  *save the other half lemon to dress this mess!

Salt and Pepper to taste

Olive oil if needed

3 well toasted slices of GOOD bread

A Schmear (this could be labneh, sour cream, mayonnaise, good butter, you get the idea)

Heirloom tomato slices

To make the Salad:

Combine the salad ingredients in a medium bowl.

Add the “liquid gold” from the sardine can as well as the juice of ½ lemon, a little extra olive oil, and salt and pepper to taste.

Gently toss this around until everything is well coated and shiny.

Taste and adjust with more lemon or salt according to your liking.

(This can sit for a couple of minutes to let the flavors build OR you can eat it right away! The choice is yours.)

To build your toast:

Grab a sufficiently toasted slice of bread & schmear it up.

Place your tomato slices and season them with a little salt and pepper.
Finally, pile your squash ribbon sardine-y salad high on top. Go big here, people!

Cut in half with a sharp knife for better eating practices

Pair with a handful of potato chips (iykyk), and pour yourself a glass of seltzer, you are a winner today!

Serves four

Ingredients

2 cups mung bean sprouts

• 4 cups fresh spinach, rinses and dried
• 1 large carrots, peeled and mandolined on a paper thin setting
• 1 cup shiitake mushrooms, sliced thinly with their stems kept on
• ½ cup sesame oil
• ¼ cup soy sauce
• 4 garlic cloves, finely chopped
• 2 cups cooked white rice
• ½ cup Napa kimchi
• 1 can Fishwife Wild-Caught Albacore Tuna
• 4 eggs, sunny side up
• 2 green onions, slices thinly on a bias
• Red hot sauce of your choice
• 2 teaspoons Daybreak Seaweed Pure Wakame Flakes

Bring a pot of water to a boil over high heat and toss in your bean sprouts. With a wooden spoon, stir the sprouts while cooking to ensure none stick to the bottom of your pot. After three minutes the sprouts should appear slightly wilted but also snap when you test them between your fingers. Remove from heat and staring into a colander and shock with cold water from the tap. Set aside to cool.

In the same pot, bring another pot of water to a boil and this time rain your spinach leaves into the water. Stir again with your wooden spoon but only cook for thirty to forty second before draining into a colander, shocking with cold water and setting aside to cool.  

Now, in a wok or cast iron pan, heat 2 teaspoons of sesame oil over medium heat and stir fry your carrots until they’re soft but still hold their shape. Remove from the pan with a wooden spoon and allow to cool in a small bowl. Repeat the process with mushrooms and return to your spouts and spinach.  

With both boiled produce, squeeze any moisture you can from small portions using your bare hands. You might want to repeat this process a couple times to get any remaining water out.  

Split your toppings into four bowls; sprouts, spinach, carrots and mushroom, pour an equal amount of remaining sesame oil and soy sauce into each bowl. Divide the garlic amongst the spinach and mushroom. Toss each banchan with your bare hands until each piece of vegetable is coated in oil and soy sauce

Build your bibimbap bowl by dividing white rice amongst four bowls and arranging each banchan (including kimchi) in a circle at the center of your own. Gently crown each bowl with an egg and garnish with Daybreak Seaweed Pure Wakame Flakes, scallions and hot sauce before serving.

Ingredients:

For onigiri:

• 1 cup cooked sushi rice
• 1 tablespoon rice vinegar
• 2 teaspoon white sugar
• 1 teaspoon kosher salt
• 1 can Fishwife Wild-Caught Albacore Tuna
• 1 tablespoon Kewpie mayo
• 2 teaspoon Daybreak Seaweed Pure Wakame Flakes
• 2 teaspoon Sriacha
• 1 teaspoon black sesame
• 4 sheets seaweed paper, cut into 1 ½ inch long strips
• 1 teaspoons Daybreak Seaweed Shichimi Togarashi Flakes

Once your rice has cooked and nearly cooled, mix vinegar, sugar and salt thoroughly throughout the grains and set aside. In a medium sized bowl prepare your onigiri filling my mixing Fishwife Wild-Caught Albacore Tuna, Kewpie mayo, Daybreak Seaweed Pure Wakame Flakes, Sriracha and black sesame seeds with the backside of a fork until the tuna pieces break apart into shreds.

Using an onigiri mold (available at nearly every Asian grocery store) place a spoonful of rice inte one side of the base, then a tablespoon of tuna mixture in the center of the mold before stacking another layer of rice on top and pressing the mold firmly together, forming a rounded triangle. Repeat until rice and filling are all made into onigiris.

Finally, wrap each onigiri with a strip of seaweed for handling and dip the tips of the rounded triangle in a shallow plate of Daybreak Seaweed Shichimi Togarashi Flakes.

For smoked trout salad:

• 1 tablespoon black sesame vinegar
• 2 teaspoons white miso paste
• 2 teaspoons @daybreakseaweed Shichimi Togarashi1 inch knob ginger, peeled and grated
• 1 garlic clove, grated
• 2 green onions, sliced thinly on a bias
• 3 cups loosely packed pea shoots
• 1 can @fishwife Smoked Rainbow Trout

In a small bowl mix vinegar, miso, Daybreak Seaweed Shichimi Togarashi Flakes, ginger and garlic with a whisk until entirely combined before introducing green onions and pea shoots to the bowl and gently tossing with your hand.  

For cucumbers:

• 2 persian cucumbers, peeled and sliced into thin discs
• 2 teaspoons rice vinegar
• 1 teaspoon white sugar
• 1 teaspoon Daybreak Seaweed Pure Wakame Flakes

Whisk together vinegar, sugar and Daybreak Seaweed Pure Wakame Flakes and allow cucumbers to soak in their flavor for five minutes before serving. Chill for up to a day.

INGREDIENTS:
Grill a bunch of veggies of your choosing - I grilled a bell pepper, eggplant, zucchini, squash, and asparagus
Handful of arugula
Bunch of fresh parsley
Bunch of fresh mint
Bunch of fresh basil
Bunch of fresh cilantro
Lemon zest and juice
Olive oil
Champagne vinegar
Salt
Fishwife Trout and brine

RECIPE

Grill veggies until charred and tender. Place them in a medium sized bowl, add some salt, and allow them to cool.

In a blender, mix the herbs, lemon zest and juice, olive oil, vinegar, salt, and trout brine until the mixture is a vibrant green.

Combine the arugula with the grilled veggies and top with remaining herbs. Toss the salad with the herb vinaigrette and serve chilled or at room temperature.

INGREDIENTS

2 lbs english peas in their shell

2 lemons (zest + juice)

1/4 cup fresh mint

1/4 cup olive oil

salt to taste

RECIPE

Set a large pot of water to boil. while waiting for the water shell the peas (if english peas aren’t in season you can also sub in half cup thawed frozen peas). Once the water comes to a boil season the water with a small handful of salt. Quickly blanch the peas in the water for 60 seconds then drain on to a sheet tray until cooled. In a food processor or blender mix together the peas, lemon juice and zest and mint. While blending the mixture slowly add in the olive oil and then season with salt to taste. Serve in a bowl as a dip alongside trout or spread on a tartine paired with trout and vegetables.

INGREDIENTS

1 large beet (peeled and cut into 1/2 inch cubes)

1/2 cup toasted nuts (walnuts, hazelnuts or almonds)

1/4 cup pomegranate molasses (can also use honey, maple syrup or molasses)

1 lemon (zest + juice)

2 cloves garlic

1/3 cup olive oil

salt to taste

RECIPE