Skip to main content

Your Cart

Your cart is currently empty.
Click here to continue shopping.
Free shipping for orders over $100!

Smoked Salmon and Leek Croquets with
Lemony Herb Sauce


Recipe by Helia Sadeghi

 

These smoked salmon and leek croquets are perfectly crispy on the outside, and warm and soft and fluffy on the inside. Plus, they are perfectly smoky from the smoked salmon which pairs so perfectly with the freshness of the lemony herb sauce!

 

Ingredients:

 

For the croquets:

1 lbs potatoes (about 3 medium potatoes) russet or yukon golden

1 can of fishwife smoked salmon

3 cups of thinly sliced leeks

1/2 tsp garlic powder

1/4 tsp black pepper

Salt to taste

1/2 cup flour

1 tbsp corn starch (optional)

1 cup panko breadcrumbs

1 egg

1 tbsp milk or water

Oil for frying

 

For the lemony herb sauce:

1/2 cup greek yogurt

1/2 cup mayonnaise

Juice and zest of one lemon

1/3 cup dill

1/4 cup parsley leaves

1/4 cup cilantro

1/4 tsp garlic powder

Salt and black pepper to taste

Instructions:

 

Make the sauce:

Very finely chop the herbs. In a bowl, add in all the ingredients and mix until fully combined. Give it a taste and adjust the salt and pepper. If you like it more acidic, add more lemon juice until it reaches your desired flavor.

 

Cook the potatoes:

Peel the potatoes and cut them into large chunks. Add them into a pot of boiling water with a generous pinch of salt. Boil until they are fully cooked and fall off the fork.

 

Caramelize the leeks:

Place a pan on medium high heat and add 1-2 tbsp olive oil to the pan. Once the oil is hot and has just started to smoke, add in the leeks. Sprinkle a pinch of salt over them and stir occasionally for about 3 minutes. Turn the heat down to medium low and deglaze the pan with a splash of water (about 2 tbsps) and a bit more oil, or a tablespoon of butter. Stir occasionally until the leeks are nice and jammy. About 5 minutes. Set aside.

Make the croquets!

In a large mixing bowl, add in the potatoes, caramelized leeks, and a can of drained smoked salmon. Use a potato masher or fork to mash and combine everything together. Add in the garlic powder and black pepper and mix. Give it a taste and adjust the salt.

 

In a separate bowl, add in flour, corn starch, and a pinch of salt and mix. In another bowl, whisk an egg along with the milk or water. Finally, in a third bowl, add your panko breadcrumbs.

 

Use a cookie scoop to scoop out the potato mixture and form it into a patty with your hands. Dip both sides of each patty in the flour mixture, then the egg mixture, then the breadcrumbs. Make sure all the edges and sides are covered in breadcrumbs. Repeat the process until you have used up all the potato salmon mixture.

 

Add oil in a pot or deep pan until it’s at least about 2 inches deep. Place on medium high heat until all the oil is heated up. You can test it by gently dipping part of a croquet in the oil (but don’t drop it in there!) and if it sizzles (like in the video) it’s ready. Drop in a few croquets at a time depending on the size of your pot/pan, but do not crowd them. Move them around until they float to the top and are perfectly golden on every side. Take out of the oil and place on a wire rack. Repeat until you have fried all of your croquets. Let cool for at least 5 minutes before you eat them. Don’t burn your mouth!

 

Dip the croquets into the lemon herb sauce and enjoy!

Smoked Salmon & Smokey Eggplant with Dill Lavash Crisps and Crumpled Nori


Recipe by Zoe Komarin

 

Babaganoush

 

1 eggplant

1 clove garlic finely diced

2-3 tbsp tahini

½ lemon

salt

 

To get maximum smokey flavor into the flesh of the eggplant, you really want to ensure the outside is burned nicely. So!

 

Place your whole eggplant on an open burner (this works with gas stoves only! If you have a camping stove I suggest using it for things like this, especially if the smell of burnt stuff in the house bothers you).

 

Allow it to get wonderfully charred on all sides. This should take roughly 4 minutes per side and it is up to you to rotate the eggplant evenly as it cooks.

 

Remove to a plate and let cool a bit.

 

Using tongs and a bit of patience, peel the charred skin off the eggplant flesh. No need to be perfect here. Some skin in the mix will be tasty.

 

Run a fork through the golden browned naked flesh to start breaking it up and then place said flesh in a bowl before adding your tahina, lemon, and salt to taste.

 

Mix aggressively to create a nice cohesive and soft texture and you have a smokey baba dip without having to bust out the blender.

Leftover Lavash (or Pita) Dill Crisps

 

2 old Lavash or Pita

Some big glugs of olive oil

¼ cup dried dill weed

salt to taste

 

Preheat your oven to 375F.

 

Rip and tear the bread and place in a bowl. Dress with olive oil, dried dill and salt and toss around until everything is coated thoroughly. You want the bread to look “hairy”. So the amount of olive oil you use is really dependent on how dry the bread is and how much dill sticks to it.

 

Dump it all out on a baking sheet lined with parchment paper and spread the bread in a way so that it’s evenly distributed. (Use 2 trays if you don’t have enough space).

 

Bake for 8-10 minutes until it starts to look golden brown, flip the trays around and then continue baking for another couple of minutes until browned and crispy looking. But keep an eye out for overbaking!

 

Keep in mind they will crisp up even more as they cool. Stick ‘em in a tupperware and they will last for a couple of days.

Prep carrots with a good wash and partial peel, then cook on medium-low heat in fish stock with wakame, ginger, pimenton, and garlic. Once soft, remove and let them chill in the fridge. Save the wakame for a side salad - mix with a little sesame oil, TART Oro Blanco vinegar, and a dash of tamari. Drink the remaining fish stock for health.

Once the carrots have cooled, fry the slices of rye in olive oil on a cast iron then allow the bread to cool so your creme fraiche doesn’t melt. When your toast is ready for it, top with a healthy dollop of crème fraîche. Thinly slice the carrots and alternate placement on the toast. Top with Fishwife Wild-Caught Sardines! Garnish with fennel, marigold, or both! We chose both.

Matcha Ochazuke


Recipe by Jade Qiu aka @Brothertofu

 

Dashi:

 

10g dried anchovy (niboshi)

10g dried kombu

10 g dried bonito flakes (katsuobushi)

1 litre water

 

  1. Remove the head and guts (black innards) from dried anchovies to reduce bitter taste. Cut slits alongside the length of the kombu. Combine anchovies and kombu in a bowl or container and soak for 1-2 hours.
  2. Transfer the mixture to a pot and bring to a low simmer over medium-high heat. Before the mixture starts to boil, take the kombu out as it will make the dashi slimy when boiled.
  3. Add in bonito flakes, stirring occasionally until it comes to a boil. Let it cook for another minute, then take the pot off the heat and let the dashi steep for 10 minutes. Strain the dashi into an airtight container and keep refrigerated for up to a week.

 

Matcha ochazuke:

 

2 servings freshly cooked short-grain rice

  teaspoons matcha powder

2 cups warm dashi

1 tin fishwife smoked salmon, flakes into large pieces

 

Serve with:

sesame seeds

julienned shiso leaves

shredded nori

japanese pickles (umeboshi, cucumber, daikon)

 

  1. In a small bowl, whisk matcha with a splash of hot (175°F) water until it’s foamy. Add the matcha mixture, alongside warm dashi, into a teapot, carafe, or pouring container of your choice. If you like, you can add a little bit of salt to taste.
  2. Serve the cooked rice in serving bowls, then divide the smoked salmon evenly on top of each bowl. Pour the hot tea over the rice.
  3. Top with sesame seeds, shiso leaves, nori, or whatever else you prefer. Serve with pickles. Enjoy!

Prep carrots with a good wash and partial peel, then cook on medium-low heat in fish stock with wakame, ginger, pimenton, and garlic. Once soft, remove and let them chill in the fridge. Save the wakame for a side salad - mix with a little sesame oil, TART Oro Blanco vinegar, and a dash of tamari. Drink the remaining fish stock for health.

Once the carrots have cooled, fry the slices of rye in olive oil on a cast iron then allow the bread to cool so your creme fraiche doesn’t melt. When your toast is ready for it, top with a healthy dollop of crème fraîche. Thinly slice the carrots and alternate placement on the toast. Top with Fishwife Wild-Caught Sardines! Garnish with fennel, marigold, or both! We chose both.

Winter Current + Sardine Carrot Tartine


Current Cassis ‘Winter Current’

 

1 oz aquavit

2 oz Current Cassis

1 oz Salers

Juice from ½ lemon

½ oz aquafaba

½ oz Pet Net

 

Mix ingredients and shake on ice for about a minute. Strain into a stemmed cocktail glass of your choosing and sip away.

 

Sardine and Carrot Tartine

 

1 can of Fishwife Wild-Caught Sardines

2 slices of rye sourdough

crème fraîche

2 rainbow carrots

wakame seaweed

ginger

fish stock

1 pimenton

2 cloves of garlic

fennel or marigold for garnish

EVOO

Prep carrots with a good wash and partial peel, then cook on medium-low heat in fish stock with wakame, ginger, pimenton, and garlic. Once soft, remove and let them chill in the fridge. Save the wakame for a side salad - mix with a little sesame oil, TART Oro Blanco vinegar, and a dash of tamari. Drink the remaining fish stock for health.

Once the carrots have cooled, fry the slices of rye in olive oil on a cast iron then allow the bread to cool so your creme fraiche doesn’t melt. When your toast is ready for it, top with a healthy dollop of crème fraîche. Thinly slice the carrots and alternate placement on the toast. Top with Fishwife Wild-Caught Sardines! Garnish with fennel, marigold, or both! We chose both.

Faccia Brutto Ferrari + Smoked Trout Deviled


Faccia Brutto Ferrari with Fernet Pianta

 

1 oz Aperitivo

1 oz Fernet Pianta

orange peel

A simple 50/50. Pour aperitivo and Faccia Brutto’s Fernet Pianta in a short rocks glass, swirl together and enjoy.

 

Smoked Rainbow Trout Deviled Eggs

 

1 can of Fishwife Smoked Rainbow Trout

1 dozen eggs

¼ cup of mayo

¼ cup of Dijon mustard

4 tbsp of softened butter

1 tsp of fresh lemon juice

¼ tsp of smoked sweet paprika

salt + pepper to taste

dill

Cover eggs with water in a pot large enough to hold them in a single layer (you may have to do this in two batches if your pan isn’t large enough).

 

Add a pinch of sea salt and bring to a boil. Let them simmer for 10-15 minutes. Drain and run cold water over eggs until cool. Peel then cut each egg in half from top to bottom.

 

Scoop out yolks and mash together with mayo, Dijon, softened butter, lemon juice, paprika, and a pinch of salt. Mix until smooth. Pipe into the round of the egg white with a pastry bag or ziploc bag with a cut-off corner.

 

Sprinkle with paprika and top each egg with a petite piece of Fishwife Smoked Rainbow Trout!

Ghia Celery Spritz + Smoked Salmon Dip


Ghia Celery Spritz

 

2 oz Ghia

2-3 splashes of celery bitters

Top with sparkling water of your choice

 

Fill glass with ice. Add 2-3 splashes of celery bitters and 2 oz of Ghia. Top with sparkling water. Garnish with fresh celery and drink up!

 

Smoked Salmon Dip

 

This recipe is a riff off of a certain beloved smoked trout dip dish by chef Stuart Brioza of State Bird Provisions in San Francisco, CA.

Dip:

2 cans of Fishwife Smoked Atlantic Salmon

1 egg yolk

1½ tsp sherry vinegar

1 tsp Dijon mustard

A dash of Tabasco sauce

¼ cup grapeseed oil

salt + pepper to taste

guacamole

your favorite salsa

potato chips

Ravigote:

½ cup finely diced red onion

½ cup finely diced yellow onion

½ cup rinsed, drained capers

2 tbsp thinly sliced chives

2 tbsp thinly sliced parsley

2 tbsp thinly sliced tarragon

1 tbsp cracked black peppercorns

¾ cup EVOO

¼ cup sherry vinegar

1 tsp sea salt

For the ravigote: Combine yellow onion, red onion, capers, herbs, and peppercorns in a mixing bowl before adding the olive oil, vinegar, and salt. Mix well and let rest while you prepare the salmon mayo. This recipe makes about 2 cups of ravigote and can be stored in a closed container for 3-4 days. Whatever is leftover can be used as a topper to brighten up roasted veggies, fried eggs, a steak, or another can of Fishwife obviously!

 

For the salmon mayo: Combine smoked salmon, egg yolk, vinegar, mustard, Tabasco, a pinch of salt, and a turn of pepper in your food processor. Once the mixture is blended but still coarse, slowly add the grapeseed oil little by little. Stir in more salt and pepper to taste.

 

Finish le dish! Spoon some of your favorite salsa at the bottom of the bowl you’re serving the dip in. Add equal parts guacamole and salmon mayo on top of the salsa but avoid mixing them together if possible. Guac on one side, salmon on the other. Add a generous, beautiful heap of that ravigote in the middle to finish. Serve with potato chips!

SMOKED TROUT DIP


Recipe by Rebekah Peppler

Makes a little over 1 cup / Serves 4 to 6

 

Dip

Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout

¼ cup crème fraîche

3 tablespoons fresh lemon juice

½ small shallot, grated on a microplane

Piment d’Espelette (or smoked paprika)

Fine sea salt and freshly ground black pepper

 

Herb Topping

½ cup tightly packed fresh celery leaves, finely chopped  

½ cup tightly packed fresh flat-leaf parsley, finely chopped  

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon zest

Fine sea salt and freshly ground black pepper

 

Piment d’Espelette (or smoked paprika), for serving

Potato chips, for serving

 

To make the dip: in a medium bowl, add the trout and use a fork to flake. Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt, and pepper. Mix to combine and transfer to a serving bowl.

 

To make the herb topping: in another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.


Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with Piment d’Espelette and serve with potato chips.

POMMES ANNA from À Table with SMOKED SALMON


Recipe by Rebekah Peppler

 

Serves 6

 

Pommes Anna

9 tablespoons unsalted butter, melted, plus more for buttering the foil

3½ pounds russet potatoes, peeled and cut into 1⁄8-inch slices, patted dry with paper towels

1½ teaspoons fine sea salt, plus more as needed

 

Two (3.5 ounce) tins Fishwife Smoked Atlantic Salmon

Pickled Shallots and Radishes, recipe follows

1 small bunch dill, cleaned and picked

1 small bunch chives, thinly sliced

Freshly ground black pepper

 

Preheat the oven to 425°F. Add 3 tablespoons of the melted butter to a 10-inch cast-iron skillet. Add one-third of the potato slices in a circular pattern, overlapping them slightly. Brush with 2 tablespoons of the butter and sprinkle with ½ teaspoon of the salt.

 

Make two more layers with the remaining potatoes, butter, and salt, piling any remaining potatoes in the center (this will create an even pommes Anna after everything is cooked). Set over medium heat and cook, without moving the pan, for 10 minutes.

 

Butter one side of a piece of aluminum foil and cover the pan, buttered-side down. Use a 9-inch cake pan to press down firmly on the potatoes. Remove the cake pan and place the skillet in the oven for 20 minutes. Remove the skillet and again use the cake pan to press the potatoes down firmly. Remove the foil and continue to bake until the potatoes are tender and the top is deeply browned, about 30 minutes more.

 

Let rest for 10 minutes, either then run a thin spatula around the edges and bottom of the skillet and flip it carefully onto a serving platter so the golden bottom faces up or, if you’re not feeling lucky, simply serve warm in the pan as is. Top with smoked salmon, pickled shallots and radishes, dill, chives, and freshly ground black pepper.

To make the Pickled Shallots and Radishes: In a small saucepan, combine ⅓ cup red wine vinegar, ⅓ cup water, 1½ teaspoons granulated sugar, 1½ teaspoons fine sea salt, 6 to 8 whole black peppercorns, and 1 bay leaf. Bring to a simmer and cook until the sugar dissolves. Thinly slice 4 to 5 medium shallots and 4 to 6 small radishes and add to a small heatproof bowl or jar and pour the vinegar mixture on top. Cover and refrigerate for at least 2 hours before using. Shallots can be made up to a week ahead.

Smoked Tuna Tonnato with Radicchio


Recipe by Rebekah Peppler

 

Makes 1¼ cup tonnato / Serves 4 to 6

 

Two (3.5 ounce) tins Fishwife Wild-Caught Smoked Albacore Tuna

2 anchovy fillets

1 tablespoon salt-packed capers, rinsed

⅓ cup prepared mayonnaise

¼ cup extra-virgin olive oil

3 tablespoons fresh lime juice

Hot sauce, to taste

Freshly ground black pepper

Radicchio, cleaned and quartered

Celery stalks, cleaned and cut into 3-inch stalks

Radishes, cleaned and halved

Cucumbers, cleaned and sliced into ¼-inch slices

 

In a food processor, add the tuna, anchovies, capers, mayonnaise, olive oil, and lime juice. Season with hot sauce and black pepper. Serve with prepared radicchio, celery, radishes, and cucumbers.

 

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!

Tahdig and trout bowl


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!

Tahini Smoked Salmon Salad Sandwich


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!

 

Smoked Salmon Sando on Milk Bread


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!

 

Smoked Salmon Spread


Recipe by Daniel Benhaim aka Because The Wind

 

INGREDIENTS

Smoked salmon (2 cans) 186 g
Fermented garlic scape 3g
Fresh chili 2g
Crème Fraiche 88g
Mayonnaise 69g
Chive 10g
Dill 12g
Lemon zest 2g
Lemon juice 12g
Espelette pepper 2g  
Salt to taste
 
DIRECTIONS
Fold all ingredients together until well incorporated, mixture will be a bit loose, refrigerate for an hour to thicken.  

 

Smoked salmon pita with harissa smothered potatoes, and a salted lemon & sumac onion salad


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!

 

Smoked Salmon, Goat Cheese & Labneh Ravioli with a Lemony Herb Sauce


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.

Lemony smoked salmon risotto with herby broth



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

pizza puttanesca


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.

sardine pasta with lemon zest and pine nuts


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.

 

summertime salad with panko-fried 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.



summer squash salad & sardines on toast


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!

bibimbap by kourtney paranteau


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.

onigiri by kourtney paranteau


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.

japenese breakfast salads by kourtney paranteau


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.

grilled veggie salad with smoked trout


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.

 

 

trout breakfast sammie


INGREDIENTS

1 English muffin
2 tbsp goat cheese
zest of one lemon
2 tbsp lemon juice
chives
glug of olive oil
butter
two eggs
Handful fresh dill
Handful fresh
basil
Fishwife RainboTrout

 

RECIPE

Toast your English muffin! In a small bowl, mix the goat cheese with chives, olive oil, lemon zest, and lemon juice until fluffy. Spread a generous spoonful of cheese on the bread.

In a small bowl, whisk two eggs. Heat butter in a small pan and add the fresh basil and dill. Add the eggs and scramble on low heat until they're soft and just cooked.

Slide the eggs onto the English muffin and add a chunky layer of trout. Top with any leftover herbs, and close that sandwich up!

 

 

english pea puree


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.

 

 

 

 

goat’s milk labneh


INGREDIENTS

one part goat’s milk yogurt

one part cow’s milk yogurt

3 glugs of olive oil

salt to taste

 

RECIPE

Set a sieve or strainer over a bowl and line it with cheesecloth or a clean kitchen towel and set aside. In a separate bowl mix together the two kinds of yogurt, olive oil and salt. Once combined pour the yogurt mixture into the towel lined strainer. Fold the cheese cloth or towel over the yogurt and place in the fridge for 1-3 days, each day it sits give the mixture and little stir and discard the liquid that will collect at the bottom of the bowl. As the labneh sits longer it will get thicker so plan accordingly for your desired consistency. Spread labneh on toast and enjoy with fishwife trout and herbs.

 

 

 

beet muhammara


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

Place all ingredients in a food processor or blender and blend to desired consistency. Because this recipe depends largely on the flavor profile of the beet you choose feel free to increase or decrease pomegranate molasses, lemon and olive oil quantities accordingly. Pair your beet muhammara with smoked trout and radishes or other vegetables of your choosing.

 

 

TLT (trout lettuce tomato sandwich)


INGREDIENTS:

Two slices of sourdough

Butter

Grainy mustard

1/2 Avocado

1/2 can Fishwife trout

A couple slices of an heirloom tomato

Handful of greens

Handful of dill

Fresh lemon juice  

 

RECIPE:

Heat butter in a small pan. Place the sourdough on the pan until the bread is golden and toasty. Spread the mustard and smashed avocado on one side of sourdough. Top with the tomato slices, greens, trout, dill, and fresh lemon juice. Slice the sandwich in half and dig in!

Text

forbidden rice bowl with smoky trout


INGREDIENTS:
1/4 cup of black/ forbidden rice
1 egg
1 can Fishwife Trout
1 tbsp lime juice
1/2 inch of freshly grated ginger
1 tsp rice vinegar
1 tsp sesame oil
1 tsp tamari
1 tsp trout brine
black sesame seeds
furikake
Green onions
Fresh mint
Add the rice and water to a small saucepan and bring to a boil. Simmer on low for about thirty minutes or until the rice is cooked.
 
In a small pan, fry an egg until the whites are no longer transparent, but the yolk remains runny.
Spoon the rice into a bowl and top with the egg, trout, green onion, and mint. Drizzle the sauce over the dish and add a generous sprinkle of sesame seeds and furikake.
 
For the Sauce:
whisk together the lime juice, ginger, vinegar, sesame oil, tamari, trout brine, sesame seeds, and furikake.

spring pantry pasta with smoky trout


INGREDIENTS:
Cooked Orecchiette Pasta
Handful of steamed asparagus (or any cooked greens)
Fresh Pesto
Fresh basil  
Juice and zest of 1 lemon
Fishwife Trout

Spring Pantry Pasta with Smoky Trout


Combine cooked orecchiette, pesto, and asparagus in a bowl.

 

Top with smoked trout, lemon juice and zest, and sprinkle with torn basil leaves.

Scarlett’s tuna salad


FOR THE PICKLED ONIONS:

 

  • ½ cup rice-wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 red onion, peeled, halved and thinly sliced
  •  

FOR THE SALAD:

5 to 7 ounces olive-oil-packed tuna (2 cans of Fishwife Albacore Tuna)

  • 3 Persian cucumbers, sliced about 1/4-inch thick
  • 2 spring onions, thinly sliced
  • 2 limes, juiced, about 1/4 cup
  • 5 to 7 ounces olive-oil-packed tuna
  • 1 avocado, peeled and cubed
  • ½ teaspoon or more finishing salt
  •  Freshly ground black pepper, to taste
  •  Handful basil leaves, washed and torn, cilantro sprigs, washed and torn, fresh mint leaves, washed and torn
  • 3 tablespoons extra-virgin olive oil
  •  
  1. In a clean glass jar, mix vinegar, sugar and 1 teaspoon kosher salt with 1/2 cup hot water. Shake until sugar is dissolved. Bring a pot of water to a boil, and add the onions. Let them sit in the hot water, then drain and transfer onions to your vinegar mixture. The pickled onions will be ready to use in an hour, or can be made ahead and kept in the fridge for up to a week.
  2.  
  3. In a large mixing bowl, dress cucumber and spring onions with the remaining salt and lime juice. It should be fairly wet. Pour into a deep serving plate, along with any extra liquid at the bottom of the bowl.
  4.  
  5. Use your hands to break tuna into bite-size pieces, directly into the empty mixing bowl. Add avocado, pickled onion to taste, and 1 tablespoon of pickling liquid from the jar, and mix gently with your hands to dress. Scatter over the cucumber mixture, and season with salt and pepper. Cover with torn herbs, and generously drizzle with olive oil. Serve and enjoy!

avocado tuna salad


Ingredients:
 
1 can tuna 
Squeeze of lemon juice
Fresh dill to taste
Fresh basil to taste
Grainy mustard to taste
Balsamic vinegar to taste
Half an avocado 
Drizzle of olive oil
Slice of sourdough bread
 
Mix ingredients together, spread atop a toasted piece of bread, and enjoy!
 
 

italian-style tuna sandwich


FOR THE SALSA VERDE:

 

  • 1 cup Italian parsley leaves, washed and dried
  • ½ cup extra-virgin olive oil, plus more as needed
  • 2 garlic cloves, minced
  • ¼ cup roughly chopped green olives, such as Castelvetrano
  • 3 or 4 anchovy fillets, chopped
  • 1 tablespoon chopped capers
  •  Zest of 1 lemon
  •  Pinch of crushed red pepper
  •  Salt and pepper

FOR THE SANDWICH:

 

  • 1 baguette or 4 ciabatta rolls
  •  Handful of lettuce leaves, arugula or watercress
  • 8 ounces best quality oil packed tuna, drained, in large chunks (2-3 cans Fishwife Albacore Tuna)
  • 4 hard-boiled eggs
  •  Salt and pepper
  • 1 serrano chile, thinly sliced, optional
  • Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt and freshly ground black pepper to taste. Thin with more oil as desired.
  •  
  • Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife.
  •  
  • Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

salmon and smashed
avocado bagel


Ingredients:

 

  • 1 toasted bagel of your choice
  • 1 ripe avocado
  • 2 tbsp fresh lemon juice and zest
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ½ can of salmon
  • 2 tbsp Micro greens or sliced cucumbers

 

Slice and toast your bagel.

 

In a small bowl, mix the avocado with lemon juice and zest, paprika, salt, and pepper, until combined.

 

Smash the avocado mixture on the toasted bagel. Top with smoked salmon. Sprinkle microgreens or thinly sliced cucumbers.

harvest grain bowl with smoked salmon


Ingredients:

 

  • 1/3 cup semi-pearled farro or your choice of grain
  • Half roasted sweet potato
  • Roasted brussel sprouts
  • Half can of smoked salmon (save the brine!)
  • 2 tbsp Pickled beets or any other pickled veggie
  • Half avocado
  • ¼ cup unseasoned rice vinegar
  • 1 tbsp Sesame oil
  • 1 tbsp Tamari
  • 2 tbsp lime juice
  • ½ tbsp orange zest
  • ½ tbsp of finely grated ginger
  • 2 tbsp of Cilantro
  • 2 tbsp of Mint
  • Sesame seeds

 

Pour farro into a pot of boiling, salted water. Reduce heat, and simmer for 25-30 minutes, until tender.

 

Meanwhile, prepare the sauce. In a small bowl, mix the salmon brine, rice vinegar, sesame oil, tamari, and lime juice. Add the orange zest, ginger, herbs, and sesame seeds.

 

Assemble the bowl: top the farro with salmon, roasted brussel sprouts, sweet potato, pickled vegg, and avocado.

 

Drizzle the sauce over the bowl, and sprinkle black and/or white sesame seeds. Top with any leftover herbs.

fishwife tuna melt


Ingredients:

  • Tuna salad (See recipe below)
  • 1 avocado
  • 1 tsp Paprika
  • 2 tbsp fresh lemon juice
  • Pinch of salt and pepper
  • 1 slice of bread like sourdough, rye, or whole wheat
  • 1 ½ slices of sharp cheddar cheese  

 

Preheat oven to 350.

 

In a small bowl, mix the avocado with paprika, lemon juice, salt and pepper.

 

Spread the avocado onto a thick slice of bread. Top with tuna salad and cheese. Set the toast on a small baking sheet and place in the oven until the cheese melts, about 3-5 minutes.

fishwife tuna salad


 

Ingredients:

  • 2 can Fishwife tuna
  • 2 tbsp balsamic vinegar
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of grainy mustard
  • 1 tbsp of relish
  • 1 celery stock, chopped
  • 1 tbsp of fresh mint
  • 1 tbsp of fresh basil

 

Combine all ingredients in a small bowl using a fork. Spread on top of a toasted bagel, cracker, or enjoy with a juicy tomato slice.

fishwife salad nicoise


Ingredients:

  • 1 egg  
  • 2 cups mixed greens like baby kale, spinach, and arugula
  • 2 tbsp Mint
  • 2 tbsp Dill
  • 2 tbsp Basil
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 2 tbsp balsamic vinegar
  • 1 generous scoop of tuna salad
  • Handful of roasted new potatoes
  • Handful of cherry tomatoes sliced in half
  • 1 tbsp of pickled onion
  • Salt and pepper to taste

 

 

Bring a small saucepan of water to a boil. Add the egg and cook for 8 minutes, until jammy. Run the egg under cold water for about one minute before peeling. Slice the egg in half or into quarters.  

 

Place the greens and herbs in a medium sized bowl. Add the oil, lime juice, vinegar, salt and pepper, and massage the greens until they are vibrant and tender.

 

Top the greens with tuna salad, roasted potatoes, egg, tomatoes, and pickled onion. Give a good grind of pepper before eating.