Maple Smoked Salmon Pasta Salad

Printable Recipe


Prep time: 10 minutes
Cooking time: as per pasta package
Resting time:  If you like your pasta warm, eat immediately.  If not, leave on counter until room temperature or even overnight in the fridge.   Great for picnics
Serves 4

Ingredients:
2 cups small pasta - I used Colavita - twirly Cavatappi
and the rest really don't have any measurements - use as much or as little as you like
Goat cheese (I used about 1/4 cup crumbled Ran-Cher Goat Cheese with chives
1/2 cup sweet red peppers, finely diced
2 tbsp or so garlic scapes, finely chopped
maple smoked salmon - about 1 cup, coarsely crumbled
baby Swiss Chard, roughly torn and stem/spine removed
5-6 large basil leaves, chiffonade (rolled like a cigar and thinly sliced across)
Dressing - more of a drizzle of really good olive oil, a couple of splashes of Vilux Champagne vinegar and some grindings of freshly black peppercorns.

Directions:
1.  Cook the pasta in a large pot of boiling salted water as per package directions.
2. While the pasta is cooking combine everything except the dressing (oil, vinegar & pepper) and toss.
3.  Drain the cooked pasta and add to the salad ingredients.  This will slightly wilt the Swiss chard and melt the cheese.
4.  Drizzle the olive oil and vinegar and taste for seasonings.   Always better to start with a little and add, than to add to much of either at the beginning.

Smoked Mackerel & Scallion Tart

Smoked Mackerel & Scallion Tart
From Everyday Easy: Cheap Eats

Printable Recipe

Prep time: 15 minutes (plus time to make the pate brisee tart shell or use purchased tart crust)
Cooking time: 50 minutes
Serves 4

Ingredients
1 sheet prepared dough for tart or use Pate Brisee recipe
Flour to rolling purposes
2 eggs, plus 1 extra yolk for egg wash
1 tbsp olive oil
1 bunch scallions (green onions), white and green parts, finely chopped
Salt & pepper to taste
1 cup crème fraiche (easy to make recipe) Handful of parsley, finely chopped
1 bunch chives, finely chopped

Directions
1. Preheat oven to 400°F/200°C. Roll out pastry dough on floured work surface and use to line a tart pan. Ruth's note: a spring form pan is required because a typical tart dish is too shallow. Trim excess dough and line the pastry shell with parchment and fill with dried beans or pie weights for blind baking.

2. Blind bake in the center of the oven for 15-20 minutes, or until the edges are just coloring and the bottom of the pastry is beginning to cook.

3. Remove parchment and weights and brush the bottom and sides with an egg wash . Return the shell to the oven for another 3-4 minutes to crisp. Remove from the oven and set aside. Reduce the oven temperature to 350°F/180°C.

4. Heat the oil in a small skillet over low heat. Add half the scallions and a pinch of salt. Cook gently for 5 minutes. Spoon evenly over the bottom of the tart shell along with the remaining uncooked scallions. Scatter the mackerel over top and season with lots of pepper.

5. In a medium sized bowl, mix together the crème fraiche and 2 eggs. Add the parsley and chives and season with just a pinch of salt (remember that the mackerel is salty). Stir to blend and carefully pour over the tart filling.

6. Bake for 20-30 minutes or until set and golden. Ruth's Note: I needed to cook it a little longer. Best way to tell when it's ready...jiggle the pan. When it stops doing the "Jello Dance", it's done.

7. Remove from oven and allow to cool for 10 minutes before removing the sides of the pan.

Serve with a salad.

Smoked Fish & Arugula Salad for Earth Day

Smoked Fish & Baby Arugula Salad

Prep Time: 5 minutes

Serves 4

Ingredients:
1 cup baby arugula/person
Drizzle of good quality extra virgin olive oil
Drizzle of Balsamic Apple Cider vinegar
A little salt and pepper
½ -1 smoked fish fillet (depending on the size)/person I love the fresh hot smoked spiced halibut fillets from Scotian Halibut Limited (locally farmed and smoked)

Directions:
1. Place arugula in a serving bowl. Drizzle with oil and vinegar, season with salt & pepper, toss and taste for seasoning.

2. Break up the smoked fish fillet and toss with the salad..

Serve…how hard is that!