Fresh-Pressed Olive Oil Club
Explore Recipes Holiday Favorites

Smoked Salmon “Tartare”

Posted on by The Olive Oil Hunter

This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.

Ingredients

  • 2 tablespoons roughly chopped red onion
  • 1 tablespoon jarred capers plus 2 teaspoons brine
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh dill or 1 teaspoon dried dill, plus more for garnish
  • 8 ounces smoked salmon
  • Freshly ground black pepper
  • 1 lemon quarter

Directions

Step 1

Place the red onion, capers and brine, olive oil, zest, and dill in a small food processor; pulse until combined and transfer to a mixing bowl. 

Step 2

Mince the smoked salmon by hand on a cutting board (see Quick Kitchen Nugget in our weekly newsletter) and add to the bowl; mix well. Note: You can mince the salmon in the processor after you chop the other ingredients, but use the pulse function and check the mixture frequently so that it doesn’t turn into a paste. Taste and season with black pepper as desired. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of dill.  

Yields 6 portions

Swedish Meatballs

Posted on by The Olive Oil Hunter

A rich cream sauce, enhanced with freshly ground black peppercorns and nutmeg, defines the Swedish take on meatballs. Serve over noodles or mashed potatoes with a helping of lingonberry jam (whole cranberry sauce makes a tasty alternative). These meatballs also make a terrific passed hors d’oeuvre for holiday gatherings.

Ingredients

  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup half-and-half
  • 1 pound​ lean ground beef
  • 1 pound ground pork
  • 2 large eggs, slightly beaten
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly groundnutmeg, plus more for serving
  • 1/2 teaspoon ground allspice
  • 1 small yellow onion, minced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter 
  • 1/4 cup all-purpose or white whole wheat flour
  • 3 cups homemade or low-sodium store-bought beef stock
  • 1/2 cup heavy cream
  • Optional: 2 tablespoons freshly chopped flat-leaf parsley

Directions

Step 1

In a very large bowl, soak the breadcrumbs in the half-and-half. When the breadcrumbs have fully absorbed the liquid, add in the ground meats, eggs, garlic powder, nutmeg, allspice, onions, salt, and pepper. Use your hands to completely mix all the ingredients, then form 1-inch meatballs. 

Step 2

Heat a large skillet over medium heat. When hot, add the olive oil and brown the meatballs on all sides (you may need to do this in batches to avoid cramming them). Transfer the meatballs to a clean dish. Add the butter to the skillet; when melted, sprinkle on the flour and whisk constantly until the roux browns, about 3 to 5 minutes. Whisk in the stock, about a cup at a time, bringing it back to a boil to thicken before adding the next cup. Stir in the heavy cream, then add back the meatballs. Simmer for 5 to 10 minutes, until an instant-read thermometer reaches 165°F in a few meatballs. Top with more nutmeg and, if desired, the parsley.

Yields 6 to 8 servings 

Ultra Creamy Eggnog

Posted on by The Olive Oil Hunter

Rich and creamy, fresh eggnog makes you feel like you’re sipping on vanilla custard—so good that you’ll never go back to the premade versions in the grocery dairy case. Spike it with your favorite spirit, such as brandy, bourbon, rum, or whisky, if desired.

Ingredients

  • 2 large eggs plus 4 yolks 
  • 1/2 cup brown sugar 
  • 2 cups milk
  • 1 cup heavy cream 
  • 1 teaspoon freshly ground nutmeg, plus more for sprinkling 
  • 1/2 teaspoon cinnamon, plus more for sprinkling 
  • 1 teaspoon vanilla
  • Pinch of fine sea salt

Directions

Step 1

Whisk the eggs and yolks and sugar together in a medium bowl until well blended; set aside. In a saucepan over medium heat, slowly bring the milk and cream to a simmer. Ladle a small amount into the eggs to temper them, then slowly transfer the egg mixture back to the saucepan. Cook, whisking continuously, until it reaches 160°F on an instant read thermometer (the temperature it takes to “cook” the eggs); don’t let it reach a boil.

Step 2

Take the saucepan off the heat and stir in the nutmeg, cinnamon, vanilla, and salt. For the smoothest eggnog, strain it through a fine sieve into a heat-safe pitcher. When it comes to room temperature, cover and place in the fridge until cold and thickened (you can do this up to three days in advance). 

Step 3

To serve, pour into festive glasses, sprinkle on more cinnamon, and grate more nutmeg right over the top. 

Yields 4 drinks

Jhinga Manchurian

Posted on by The Olive Oil Hunter

This Indian dish with Chinese influences has just enough spice for a nice kick and is a deliciously exotic prep for shrimp. 

Ingredients

For the shrimp:

  • 1/4 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1/4 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon Purple Garlic Powder
  • Pinch of sea salt
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/2 pounds shrimp, peeled and deveined as needed

For the sauce:

  • 1 teaspoon Purple Garlic Powder
  • 1 teaspoon Ground Buffalo Ginger Root
  • 1 teaspoon Ground Sun-Dried Tomatoes
  • 1 teaspoon rice vinegar 
  • 1 teaspoon sugar
  • 2 teaspoons water
  • 1 tablespoon chili garlic sauce
  • 1 cup chopped scallion
  • 1 serrano chile, chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish 
  • 1 teaspoon cornstarch 
  • 1/2 cup water 
  • Optional: 2 cups of steamed broccoli florets

Directions

Step 1

Prep the shrimp: In a bowl large enough to hold the shrimp, add the black pepper, chili flakes, garlic powder, and salt; whisk well. Add 2 tablespoons olive oil and whisk again. Add the shrimp and toss to coat; set aside.

Step 2

Prep the sauce: In a small bowl, mix the garlic powder, ground ginger, ground tomatoes, rice vinegar, sugar, water, and chili garlic sauce; set aside.

Step 3

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and sauté the shrimp for 2 minutes on each side or until pink and cooked through. Use a slotted spoon to transfer the shrimp to a nearby bowl. Add the scallions, serrano, and cilantro to the hot wok and sauté until soft, about 3 minutes. Stir in the reserved sauce and bring to a boil. Mix the cornstarch with the water and add to the sauce; continue cooking until the sauce has thickened. Add back the shrimp and optional broccoli and toss to coat. Garnish with cilantro if desired.

Yields 4 servings