With today’s delicious recipe I really intend to get into holiday mood! Finally, after two months of working and staying mostly at home we’ll head off to a week of sunshine in Spain. I know it sounds stupid but it feels like a long time since we went on holiday. Yet it doesn’t really, as time appears to fly by this year. It feels like autumn anyway around here with only 10 to 20°C and without sunshine yet with as much rain it could be a wet November. Maybe that is why I feel like Christmas is around the corner. Oh well, there you go, I REALLY need some summer now. The weather forecast is pretty awesome for Barcelona. We’ll finally get some summer sun in September. Which is desperately needed after a cooooold and wet August.
We already went to Barcelona last year in September to have a final week of warm weather and sunshine. We drove South of Barcelona along the coast to Valencia and stayed at various places along the way. It is really worth a drive I must say. We had great weather, stunning landscape and of course absolutely delicious food along the way. At the end of our trip we stayed in Barcelona for a few days and met up with friends of ours. It was then that we got invited to their wedding this year. Which is the reason why we will take this trip to Spain. Pretty much exactly one year later they will marry next week North of Barcelona. Can you ask for a better reason to go to Spain again? I don’t think so. We will take the opportunity and have a couple of days at the beach and enjoy Spanish lifestyle!
Last year we went to a seafood place in Barcelona called La Paradeta. You cannot really call it a restaurant. It’s a mixture of a market and a restaurant. You queue in front of the bar and choose what you want from the display and they will prepare it the way you want it – grill, fry, deep fry. The food was delicious and rather affordable for the quality and quantity of seafood you get here. Also the beer is cheap, not an unimportant fact. So we are definitely planning to go there again this time.
In order to get into the mood of seafood, we had this salmon tartar a couple of days back. I love fish and seafood and this tartar is really easy to make and tastes wonderfully fresh. Use the last days of summer in order to try it out. The single most important thing with this dish is to get really good quality salmon. I usually ask for sushi quality. That way you are sure that it’s safe to eat it raw as well. I have always loved raw meat. When I was younger we sometimes had steak tartar at home for dinner and it was just delicious. I love dishes where you don’t have a heavy sauce or tons of different flavors that cover the real flavor of the fish or meat. This tartar is really clean and fresh with a bit of lemon juice. With a rotary cutter you can also make this tartar look quite sophisticated. If you have a toaster it’s even easier to get those circles nice and crunchy. I don’t have one due to the lack of space in my kitchen and therefore had to use the oven. It does work as well, just takes longer. Being served in those circles it’s definitely something for a lovely summer party at Angie’s Fiesta Friday. I hope you all get to enjoy a late summer weekend with some delicious food!
SERVES: 2 | PREP TIME: 20 min
|300g||good quality salmon|
|juice of 1/2||lemon|
|salt and pepper|
|2-4 slices||black bread|
Use a rotary cutter the size you prefer and cut two or four circles of bread out of the slices and toast them (roast them in the oven if you don’t have a toaster). Chop the salmon filet in small pieces. They don’t have to be evenly sized but can vary in size. Place the chopped salmon in a medium sized bowl. Chop as many chives as you fancy and add to the salmon. Add a tablespoon of olive oil, a teaspoon of lemon juice, salt and pepper. Taste the mixture if you like it that way. You can add some more lemon juice or oil if you like.
Put the rotary cutter on a plate and place the bread in it. Place half of the tartar on to of it and press down. Use some of the chives to garnish and serve with one of the remaining bread circles cut in two. Repeat on the second plate.
Take the shrimp out of the lime juice and mix with the vegetables. Then add as much lime juice as you like, I use about half of it. Place on plates or in glasses and serve with crackers.