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Salmon Rissoles with Mango Aioli

Posted on by The Olive Oil Hunter

Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip the food processor because it will quickly create a paste instead of a mince).

Ingredients

For the mango aioli:

  • 4 medium garlic cloves, peeled and minced
  • 1/2 cup best-quality mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 4 ounces diced mango
  • Zest of 1 lime
  • 1 tablespoon lime juice

For the rissoles:

  • 8 ounces red-skinned potatoes, quartered and steamed until tender
  • 8 ounces fresh salmon, such as sockeye
  • 1/4 cup chopped fresh flat-leaf parsley
  • 7 tablespoons extra virgin olive oil, divided use
  • 4 ounces onion, peeled, finely chopped
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 cup panko or fresh breadcrumbs

Directions

Step 1

Make the aioli: Add all the ingredients to a food processor or use a stick blender to purée them until smooth. Cover and refrigerate until needed.

Step 2

Cut the cooked potatoes into a fine dice and place in a large bowl. Use a sharp knife to skin the fillet, then mince the flesh. Add the salmon to the bowl along with the parsley, 3 tablespoons olive oil, the onions, salt, pepper, and egg. Mix thoroughly and form into 3-inch patties. Put the panko into a pie plate and set it next to your stovetop along with the patties.

Step 3

One by one, coat the rissoles with the panko. Heat a large skillet and, when hot, add the rest of the olive oil. Add the rissoles to the pan in a single layer. Sauté until crispy, about 5 minutes on each side. When serving, pass the aioli separately.

Serves 4

Orange-Raspberry Muffins

Posted on by The Olive Oil Hunter

The combination of olive oil and almond flour creates a tender crumb that rivals any flour-based batter and a muffin that’s infinitely more nutritious. I like to use “tulip-shaped” cupcake liners because you can fill them right up to the level of your baking tin for very tall muffins. Also, topping the batter with berries after filling the liners helps keep the fruit from falling to the bottom. 

Ingredients

  • 3 cups almond flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup sugar, divided use 
  • Freshly grated zest of 1 large orange
  • 1/2 cup fresh orange juice
  • 6 eggs, separated
  • 1 tablespoon vanilla paste
  • 1 cup raspberries

Directions

Step 1

Preheat your oven to 350°F. Place tulip-shaped cupcake liners in the cups of a 12-muffin tin; set aside.

Step 2

In a large bowl, sift together the almond flour, baking powder, and salt. In a separate bowl, whisk together the olive oil, 1/4 cup sugar, orange zest and juice, egg yolks, and vanilla. Fold in the flour mixture.

Step 3

In a very large bowl or the bowl of a stand mixer, beat the egg whites on a low speed to break them up, about a minute. Once they start to foam, increase the speed to high and add the remaining sugar. Whip until the whites form stiff peaks, then use a large spatula to gently fold them into the almond flour mixture in 3 or 4 batches, rotating your mixing bowl as you move your spatula from the center out to the sides. Don’t overmix to avoid deflating the batter—a few streaks of whites are OK.

Step 4

Use a large ice cream scoop to fill the paper liners up to the level of your baking tin. Top with equal amounts of berries. Bake the muffins for 30 to 40 minutes, until the tip of a sharp knife comes out clean. Serve warm or at room temperature.

Yields 12 muffins

Rainbow Slaw 

Posted on by The Olive Oil Hunter

Move over, mayo! A tangy vinaigrette is a great way to dress a slaw. And what a slaw this is—a colorful feast of fresh veggies enhanced with barley, an ancient grain that’s more versatile than you may think (see “Healthy Ingredient Spotlight” and “For Your Best Health” in this week’s newsletter).

Ingredients

  • 3/4 cup uncooked hulled barley 
  • 3 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey 
  • 1/4 cup chopped shallots
  • 4 tablespoons extra virgin olive oil
  • 1 pound head green cabbage, cored
  • 1/2 pound head red cabbage, cored
  • 1/2 pound Brussels sprouts, trimmed
  • 2 yellow or red bell peppers, stems and ribs removed
  • 1 red onion, trimmed
  • 3 large carrots, scrubbed and peeled, if needed
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped 
  • Coarse sea salt, to taste
  • Freshly ground black pepper to taste

Directions

Step 1

Prepare the barley according to package directions and set aside to cool. Make the vinaigrette by whisking together the vinegar, mustard, honey, and shallots. Slowly drizzle in the olive oil, whisking until the vinaigrette has emulsified. 

Step 2

Grate all the vegetables by hand or machine and toss thoroughly in a very large glass mixing bowl along with the herbs. Add the vinaigrette and toss well again. Taste and add more vinegar, if desired, along with salt and pepper. Serve at room temperature but refrigerate any leftovers.

Yields 10 servings

Peaches-and-Cream Tart

Posted on by The Olive Oil Hunter

This recipe layers pastry cream and peach slices on freshly baked puff pastry, topped with a jam glaze. Both the peaches and the cream can be made in advance. Though there are a few steps to assembling the tart, using packaged all-butter puff pastry makes it very easy. Do read labels because many puff pastry manufacturers use artificial ingredients and no real butter in their dough. Look for the Dufour brand for flaky goodness. Note: If you already have jam with seeds, just increase the amount to 3/4 cup and pass it through a fine sieve after heating.

Ingredients

For the pastry cream:

  • 4 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • Pinch of fine sea salt
  • 6 egg yolks
  • 2 cups whole milk 
  • 3/4 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons pure vanilla extract or paste

For the tart:

  • 8 medium ripe peaches, about 5 ounces each
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 1 package frozen puff pastry, about 14 ounces, thawed according to label directions
  • All-purpose or whole wheat pastry flour 
  • 1 medium egg
  • 1/2 cup seedless raspberry jam

For serving:

Directions

To make the pastry cream, in a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and whisk until the mixture is light yellow. 

Step 1

Place the milk and the heavy cream in a saucepan and scald them—you should see a light skin start to form as the liquid reaches a simmer, but don’t let it come to a boil. Vigorously whisk 1/4 cup of the liquid into the egg mixture, and then slowly whisk in the rest. Transfer the mixture back to the saucepan and bring to a boil over medium heat, whisking constantly. Let it boil for 3 minutes as you continue to whisk; it should become quite thick. 

Step 2

Remove from the heat and transfer to a glass serving bowl, then whisk in the olive oil and vanilla. Let it cool slightly, then press a round of parchment paper over the surface to prevent a skin from forming and chill until cold and firm, about 3 hours or overnight.

Step 3

When you’re ready to assemble the tart, cut each peach into thin slices and place them in a large baking dish or on a wide plate. Drizzle on the honey and olive oil; toss gently to coat and set aside. 

Step 4

Heat your oven to 425°F. Scatter a handful of flour on a 17-inch by 13-inch piece of parchment paper and unfold the thawed dough on top of it. Use a rolling pin to roll out the seams; trim as needed to make a neat rectangle—it should be roughly 13 inches by 10 inches. Slide the parchment paper with the dough onto a rimmed sheet pan. With a sharp knife or pizza cutter, score a 1/2-inch border within the edges of the puff pastry without cutting completely through the dough. Prick the inner rectangle of dough lightly with a fork, making an even pattern across the surface. Refrigerate for 15 minutes. 

Step 5

Whisk the egg in a small bowl and lightly brush it over the pastry. Bake the tart until it’s puffed and golden, 25 to 30 minutes. Let it cool to room temperature, about 15 minutes (it may deflate a bit). Spread the pastry cream over the inner rectangle, using an offset spatula to smooth the surface. Top with even rows of peach slices. Briefly warm the jam in your microwave and use a clean pastry brush to dab it over the peaches.

Serve right away.

Serves 10