Vegan Fish Cakes

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Vegan Fish Cakes from Vegoteket (the BEST vegan food blog!)

Ingredients:

  • 4 dl raw red lentils
  • 1 garlic clove
  • 2-3 tbsp dill
  • 2 tbsp dried algee
  • 1 tbsp tomato puré
  • 3 tbsp maizena
  • Juice from  ½ lemon
  • Salt and pepper
  • Canola Oil

How To:

  1. Put the lentils in water for 1-2h.
  2. Rins and put in a food processor. Add the garlic, dill and algae and mix until a fine paste.
  3. Add lemon juice, maizena and spices, you won’t be able to taste the mix since the raw lentils give of a bitter taste. But approximately 1 tsp of salt is good.
  4. Heat up oil in a pan, about one cm and add the lentilmix when the oil is heated. Fry about one minute on each side (Don’t take them out to early, raw lentils don’t taste good!)
  5. Serve warm, they don’t taste as good cold!
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Poached Salmon with Rye and Caper Breadcrumbs

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Poached Salmon with Rye and Caper Breadcrumbs

Serves 4-6

Breadcrumbs

  • 2-3 slices stale Pumpernickel dark rye, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs)
  • 2-3 slices stale French baguette, thick crusts removed (you want to end up with 1/2 cup of stale breadcrumbs
  1. Note: Here in Hawaii, sliced bread molds faster than it gets stale. I sliced and cubed two pieces from each of my day old loaves and then popped them into a 350°F oven for about 10 minutes to dry out the bread a little more. Feel free to stale your bread using whatever technique works in your climate.
  2. Make your breadcrumbs by cubing your bread slices (Pumpernickel and French) and giving them a whirl in the food processor. Pulse until you have mostly uniform smaller than pea sized breadcrumbs (the bulk of the mix should be uniform; you’ll also have pulverized sandy looking bits). Be careful not to overheat your processor.

Salmon

  • 1/2 cup gin
  • 1/2 cup water
  • 1-1 1/2 pound salmon fillet, preferably wild
  • 3 tablespoons fresh Italian parsley, finely chopped
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons lemon zest
  • 2 tablespoons unsalted butter
  • 1 cup mixed Pumpernickel/French breadcrumbs (more crumb than sand)
  • 1 1/2 tablespoon chopped capers
  • 2 teaspoons prepared horseradish
  • 1 tablespoon mayonnaise
  1. In a sauté pan or skillet with a lid, add the gin and water. Place salmon in the center of your pan and evenly distribute parsley, dill and lemon zest on top of fish, pressing down slightly with your finger. Cover pan and bring to a simmer. Cook until desired doneness, about 6-7 minutes. Since you will be covering the fillet with breadcrumbs, it is okay to test doneness with a sharp knife in the center of fillet. Do not overcook. Transfer to a serving platter.
  2. While your salmon is poaching, get started on your breadcrumbs.
  3. In a skillet, melt the butter, and cook over medium heat, stirring occasionally until the butter begins to brown and is fragrant. Carefully add your breadcrumbs, and cook, stirring constantly until they are crisp and golden (well, the rye crumbs will be darker than golden), about a minute. Remove pan from heat and stir in capers, horseradish and mayonnaise. Thoroughly combine mixture using a heatproof spatula. Shower salmon with your breadcrumbs and enjoy!

Slow Summer Days

I’ve been spending the past week in Denmark with my family, a week filled with laughter, swimming, sun and food. We spent two days biking along the coast (no hills… the perfect way to bike) watching fishermen laying out there nets to dry in the sun, children playing on the beach and the occasional windsurfer trying to surf without wind…

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We spent ours laying in the sun reading while listening to the waves ( or buena vista social club...) and eating watermelon. Is there something better that doing nothing?? (ehh no..?)

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pic: both from here