NICOLA GALLOWAY
This week, two summer recipes you’ll keep coming back to, even once the weather cools down.
Sometimes we can fall into a cycle of preparing the same recipes on repeat. This could be because of the lack of inspiration or time, while other times simply because the dishes are enjoyed so much it makes sense to prepare them regularly. I first prepared the fish dip for a pre-Christmas neighbourhood gathering. It was the result of using up what I had in the fridge, some smoked fish, soft cheeses, half a lemon and some pantry staples. It went down so well that locally smoked fish keeps finding its way into my shopping basket. The lettuce salad comes from my mum, with the dressing being tweaked with a little extra of this and that to perfection. It has simply become known in our household as “Wala salad” - Wala being the name my kids call my mum (there is a story in that but I will save that for another day). I would go so far as to say that it is the “salad of summer” around here, and one we will continue to make throughout the year.
Smoked fish dip
This dip is a great way to make a small amount of smoked fish stretch further. I am a big fan of smoked fish as it makes use of the oilier white-fleshed fish such as mackerel, trevally and warehou that are stronger in flavour. When cooked fresh they are not to everyone’s liking but once smoked they truly come into their own. Curing then smoking fish is also a way to extend the shelf life resulting in less food waste.
The dip comes together easily and can be adjusted to suit your taste. I like to go heavier on the herbs, mustard and lemon juice to balance the richness of the fish and cheese. You do you, and adjust to taste.
PREP TIME 15 minutes // MAKES about 1½ cups
• About 150g smoked fish – I like to use mackerel
• 100g (about 3 heaped tbsp) cream cheese
• 100g (about 3 heaped tbsp) sour cream
• 1 heaped tsp dijon mustard
• Zest of half a lemon, about 1 tsp
• Juice of half a lemon, 1-2 tbsp
• Handful parsley, chives and/or dill, finely chopped
• Cracked pepper to taste
• Salt if needed
1. Remove the skin from the smoked fish if needed, use fingers or two forks to flake and break up the flesh into small pieces. Set aside.
2. In a bowl combine the cream cheese, sour cream, mustard, lemon zest and juice, and chopped herbs. Mix well to combine.
3. Add the smoked fish and a generous grind of cracked pepper and fold together. Taste and adjust the flavour with extra lemon juice and/or cracked pepper. It is unlikely to need salt as the smoked fish is quite salty so taste before adding.
4. Keep chilled until ready to serve. Serve as a dip with crackers and slices of carrot and cucumber, also delicious as a toast or sandwich spread. Store in an airtight container and use within 5 days.
Lettuce salad with yoghurt dressing – the salad of summer
The addition of a small amount of garlic in the dressing is key. It doesn’t need much and the cooling yoghurt mellows the pungency. This salad is best served chilled for optimal crunch from the lettuce and cucumber. Cubes of avocado would also make a great addition. The dressing can be prepared ahead of time, with the vegetables ready in a covered bowl and feta chopped, then fold everything together just before serving.
PREP TIME 15 minutes // SERVES 4-5
• About ½ iceberg lettuce
• 1 lebanese cucumber or half a telegraph cucumber
• Handful fresh basil leaves
• 100g feta, cut into 1cm cubes
Dressing
• ½ cup (125ml) natural unsweetened yoghurt
• 1 tbsp mayonnaise
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dijon mustard
• 1 clove garlic, finely grated or chopped
• Salt to taste
1. First prepare the dressing. In a bowl combine the ingredients and mix well. Check the seasoning and adjust as needed with extra lemon juice and salt. Place in the fridge while preparing the produce.
2. Compost any larger outer leaves from the lettuce. Tear off the leaves in large chunks and place into a large salad bowl. Slice the cucumber and add to the bowl along with the basil leaves. If preparing ahead of time, cover and place into the fridge.
3. When ready to serve. Add the feta to the salad bowl and pour over the dressing. Use salad servers to toss to combine, evenly coating the lettuce with the dressing. Serve immediately.