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Smoked Salmon Rolls

Posted on by The Olive Oil Hunter

This eye-catching brunch dish gets its zesty taste from marinated cucumbers. Make them a day in advance and you’ll cut prep time to minutes.

Ingredients

For the marinated cucumbers:

  • 1 medium cucumber, unpeeled
  • 1 teaspoon coarse sea salt
  • 1/4 cup chopped red onion
  • 2 teaspoons chopped fresh dill
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper

For the rolls:

  • 8 ounces thinly sliced smoked salmon, each slice about 6″ long
  • 4 ounces whipped cream cheese, at room temperature 
  • 2 scallions, coarsely chopped
  • 2 tablespoons, each, white and black sesame seeds
  • Optional garnish: fresh chives or dill 

Directions

Step 1

Use the fine slicing blade of a food processor or the slicing side of a box grater to slice the cucumbers, then cut each round into matchsticks. Place in a strainer over an empty bowl and sprinkle with the coarse salt, using your hands to toss well. Let sit for 30 minutes to “sweat” the cucumbers. Rinse thoroughly to remove excess salt, then pat dry with paper towels. 

Step 2

Transfer the cucumbers to a large bowl and add the rest of the marinating ingredients, tossing well. Let marinate on the counter for 1 hour or up to overnight in the fridge. 

Step 3

To create the rolls, place a large piece of parchment paper on a cutting board. Arrange the salmon slices lengthwise in an overlapping pattern to create a rectangle that’s roughly 12″ across. Fold the scallions into the cream cheese, then spread over the salmon, using a small offset spatula to make an even layer, leaving a 1″ border. Drain the cucumber slices and place about 3/4 cup of them in a strip across the center of the cream cheese. Slowly roll up the salmon along the side closest to you, using the parchment to help form the roll. Chill the roll for 30 minutes to make slicing easier. 

Step 4

Use a serrated knife to cut the roll into 12 pieces. Place the sesame seeds in a small dish and roll the salmon sides of each piece in the seeds. Arrange on a platter and garnish with a small piece of chive or dill as desired. Pass the rest of the cucumbers separately.

Serves 4

Huevos a la Flamenca (Spanish Eggs)

Posted on by The Olive Oil Hunter

Traveling, even vicariously, will whet your appetite for alternative breakfast or brunch dishes enjoyed in other parts of the world. Similar to Middle Eastern shakshuka, this Spanish marriage of mostly pantry ingredients plays to a sophisticated weekend audience. If served for brunch, lunch, or dinner, complement these eggs with a dry Spanish wine and crusty bread. Note: If you cannot find passata, a very smooth tomato purée usually sold in jars, grate 5 or 6 large tomatoes on the largest holes of a box grater, discarding the skins. Or you can purée high-quality canned tomatoes, such as San Marzano.

Ingredients

For the potatoes and garnish:

  • 2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon pimentón or sweet paprika, depending on taste
  • Salt and freshly ground black pepper
  • 6 slices very thinly sliced serrano ham or prosciutto

For the sauce and eggs:

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small Spanish onion, diced
  • 3 garlic cloves, minced
  • 4 ounces Spanish chorizo, casing removed, diced 2 tablespoons sherry vinegar, preferably Pedro Ximénez (optional)
  • 2 cups passata (see note above)
  • 1/2 cup fresh shelled or frozen peas
  • 4 large eggs
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh curly or flat-leaf parsley

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a medium mixing bowl, toss the potatoes with the olive oil and pimentón, then season with salt and pepper. Tip onto the prepared baking sheet and spread out in a single layer. Bake for 25 minutes, or until the potatoes are tender and golden brown, turning once or twice with a spatula. Transfer to a bowl and set aside.

Step 2

Lay a fresh sheet of parchment on the baking sheet and arrange the ham on it in a single layer. Bake for 7 to 10 minutes or until the ham begins to crisp. Remove from the oven and let cool. Break into pieces and set aside.

Step 3

Meanwhile, on the stovetop, heat a large lidded skillet over medium heat. When hot, add the olive oil, onion, garlic, and chorizo; sauté for 4 to 5 minutes. Deglaze the pan with the vinegar, if using. Quickly add the passata. Reduce the heat and simmer for 5 minutes or until the sauce reduces slightly. Stir in the peas and the reserved potatoes.

Step 4

Using the back of a large spoon, make four indentations in the sauce. Break an egg into each, then season with salt and pepper. Place the lid
on the skillet and cook the eggs over medium-low heat for 5 to 6 minutes, or until done to your liking. Top with the crisped pieces of serrano ham and the parsley. Serve hot, with drizzles of extra virgin olive oil.

Serves 2 robust appetites

Apple Spice Muffins

Posted on by The Olive Oil Hunter

These muffins are extremely moist and high in fiber as well as being gluten-free. Whole flaxseeds are easy to grind into a meal in a coffee bean or spice grinder. Do this right before you use them. Always store whole or ground flaxseed in the fridge or freezer to preserve the nutrients.

Ingredients

  • 1 1/2 cups ground golden flaxseed
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon fine sea salt
  • 1 large apple such as Honeycrisp or Fuji,
  • unpeeled
  • 4 extra-large eggs
  • 2/3 cup brown sugar or sugar substitute
  • equivalent
  • 2 ounces walnuts, coarsely chopped
  • 1/2 cup unsweetened coconut flakes
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 2 teaspoon vanilla

Directions

Step 1

Preheat the oven to 350°F. Lightly oil a 12-cup muffin tip or fill with paper liners; set aside.

Step 2

In a large bowl, whisk together the flaxseed, baking powder, spices, and salt.

Step 3

Use a box grater or the grating disc of a food processor to grate the apple.

Step 4

In another large bowl, beat the eggs with the sugar until light in color, then add the grated apple and the rest of the ingredients. Fold in the dry ingredients. Use an ice cream scoop to fill the muffin cups about 2/3 full. Bake until the tip of a sharp knife comes out clean, about 25 minutes, rotating the pan halfway through.

Makes 12 muffins

Australian Zucchini Breakfast Slice

Posted on by The Olive Oil Hunter

This frittata-like dish is beloved by Australians young and old. Cut into squares, a “slice” can be eaten out of hand and served hot, cold, or warm for breakfast, a main course, side dish, or snack. Though not traditional, I like the salty tang of pickled banana peppers or olives.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more for the pan
  • 2 cups grated zucchini, excess moisture squeezed out with a clean kitchen towel
  • 1 cup grated peeled butternut squash
  • 4 slices meaty bacon, sliced crosswise into 1/4-inch pieces
  • 1/2 large onion, finely chopped
  • 1 cup grated Cheddar cheese
  • 1/3 cup chopped pickled banana peppers or olives (optional)
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 5 large eggs
  • Crushed red pepper flakes, for serving

Directions

Step 1

Line an 8×8 baking pan with parchment paper, leaving a 2-inch overhang on all sides. Brush with olive oil. Preheat the oven to 350°F.

Step 2

In a large mixing bowl, combine the zucchini, squash, bacon, onion, cheese, and banana peppers or olives, if using.

Step 3

In a second bowl, sift together the flour and baking powder.

Step 4

In a third bowl, beat the eggs well. Whisk in
the flour mixture, then add the 1/4 cup olive oil. Pour over the zucchini mixture and stir gently to combine. Pour into the prepared pan.

Step 5

Bake for 30 to 40 minutes, or until the tip of a sharp knife inserted in the center comes out clean. Transfer to a wire rack and let cool slightly. Cut into squares and serve with crushed red pepper flakes.

Serves 8