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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

Spring Vegetable Medley

Posted on by The Olive Oil Hunter

Hard-cooked eggs figure prominently in many Spanish dishes. With this sauté of spring vegetables, they elevate a side dish to meal status.

Ingredients

  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 6 thin scallions, trimmed
  • 6 ounces asparagus spears, trimmed and cut in thirds
  • 6 ounces shelled green peas
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground pepper
  • Squeeze of lemon
  • 4 cups microgreens
  • 4 hard-cooked eggs, peeled and halved

Directions

Step 1

Heat a large skillet over medium-high heat. When very hot, add the olive oil and scallions and cook for 2 minutes, rotating them so that all sides get a slight char.

Step 2

Add the asparagus and toss every 30 seconds for about 2 minutes. Add the peas and turn down the heat to low. Sprinkle with the salt and pepper and cook until tender, another 3 to 5 minutes. Remove from the heat and let cool slightly. Squeeze the lemon over the vegetables.

Step 3

Divide the microgreens among 4 plates or bowls. Top with equal amounts of vegetables and garnish each with two hard-cooked egg halves. Drizzle with olive oil.

Serves 4

Iberian Green Salad with Sherry Vinaigrette

Posted on by The Olive Oil Hunter

I was inundated with recipe requests when I took this salad to a dinner party recently. It features incredible extra virgin olive oil plus an ingredient you might not be familiar with—guindilla peppers. These small slender peppers, typically sold pickled, hail from Basque country. Find them in the international section of your supermarket or online. (Another option: Substitute pickled banana peppers.) Guindilla peppers are also great on charcuterie boards, as a tapa, or in martinis or Bloody Marys.

Ingredients

For the salad:

  • 1 large navel orange
  • 6 loosely packed cups of mixed tender greens, such as arugula, baby kale or spinach, romaine hearts, etc.
  • 12 Castelvetrano olives, pitted and halved
  • 1/4 cup Marcona almonds, coarsely chopped
  • 8 pickled guindilla peppers (optional)

For the vinaigrette:

  • 1 shallot, peeled and finely diced
  • 1/2 teaspoon fine sea salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon pimentón or sweet paprika, depending on taste
  • 1 tablespoon sherry vinegar, preferably Pedro Ximénez
  • 1 teaspoon honey
  • 1 tablespoon olive brine or water
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

With a small sharp knife, slice the top and bottom off the orange. Using downward strokes and following the curve of the fruit, slice off the rind and white pith. Working over a shallow bowl, slice between the thin membranes, releasing wedges of the fruit. (These peeled segments are called supremes.) Squeeze the membranes over a small bowl to release any remaining juice. Set the fruit and juice aside.

Step 2

Make the vinaigrette: Add the shallot, salt, black pepper, pimentón, vinegar, honey, and olive brine to a small bowl. Let sit for 5 minutes. Whisk in the mustard, olive oil, and the reserved juice from the orange until emulsified. Taste, adjusting any of the ingredients as needed. If the vinaigrette separates, whisk again before using.

Step 3

Place the greens in a large shallow bowl. Just before serving, drizzle with half the vinaigrette and toss gently. Top with the orange supremes, olives, almonds, and guindilla peppers, if using. Drizzle with the remaining vinaigrette.

Serves 6

Black Dal

Posted on by The Olive Oil Hunter

If you’re new to lentils, this flavorful recipe makes a great introduction. I’ve streamlined the number of spices used in traditional recipes because garam masala already incorporates the essentials—coriander, black pepper, cardamom, cinnamon, cloves, ginger, and nutmeg, among others. This makes a hearty meatless meal, a soup, or a side dish—scoop it up with a piece of your favorite Indian bread.

Ingredients

  • 2 cups black lentils
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 small onion, minced
  • 2-inch piece ginger, minced
  • 2 garlic cloves, minced
  • One 6-ounce can tomato paste
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1 cup homemade or store-bought low-sodium chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 1/2 cup heavy cream
  • Optional garnish: chopped fresh cilantro

Directions

Step 1

Rinse the lentils, and then put them in a stockpot or Dutch oven. Add enough cold water to cover them by 2 or 3 inches. Bring to a rolling boil and cook for 5 minutes, then lower the heat to a simmer. Cook for about 45 minutes, stirring occasionally, until the lentils are tender but still hold their shape. (If the water level gets too low, add more water as needed to keep them covered). Drain if needed and transfer to a bowl.

Step 2

Rinse the pot and heat over medium-high heat. When it’s hot, add the olive oil and onions; cook until they become translucent, and then add the minced ginger and garlic and cook until fragrant. Push the vegetables to the sides of the pot and add the tomato paste in the center. Cook, stirring constantly, until the paste deepens in color, then mix into the vegetables. Add the garam masala, cayenne pepper, cinnamon stick, broth, and cooked lentils. Simmer for 15 minutes, stirring frequently, to infuse the lentils with the spices. Then stir in the butter and cream and simmer for 2 minutes. Serve with a drizzle of olive oil and a sprinkle of cilantro if desired.

Yields 6 main servings, 6 side servings