Smoked Fish Sandwich

We are a part time vegetarian household.  5 adults and two children.  We usually eat fish two days a week and allow meat in 4 meals a week besides the fish dishes.

I thought I would share an easy dish for a quick dinner involving fish.



Ingredients:

2 smoked fish (or a couple of cans of salmon), deboned very well
2 tablespoons Mayonnaise
2 tablespoons Sour Cream
Salt and Pepper, to taste
Garnishes:  chopped chives, dabs of chili paste, ketchup, Old Bay seasoning
Good bread


Run the fish through a food processor very briefly (to chop up any tiny bones you might have missed but I really hope you got them all to be safe). 

Add the mayonnaise and sour cream. 

Spread on toasted bread.

My older daughter's with ketchup

Top with garnishes.

Mine with chili paste, chives and Old Bay seasoning

Serve with some fresh vegetables.

Smacznego!

Fish in Horseradish Sauce or Ryba w Sosie Chrzanowym

I know there are a lot of different versions of the sauce and methods to prepare this dish, this is simply one.  I've had it a few different ways. 

But since my older daughter only today is feeling better after a week of suffering through an Upper Respiratory Infection and the day before yesterday the baby started to show hints that she would soon feel sick, I needed a recipe that was quick and could be served cold.

I recalled having this dish once at a Polish restaurant on the side of the road a few years ago in the middle of summer and mentioned it to my father.  When his eyes lit up and he sounded excited, I knew I had to make it so that he could have dinner with us and spend time with his grandchildren. 

Especially after he said that he had not had Fish in Horseradish Sauce in a very long time.  I love being able to do that for him, almost as if I can give him a small part of his childhood memories to him since my Babcia and his mother has not cooked for him in many a year.



Ingredients:

2 packs of frozen Tilapia fillets (I know, I know, frozen is not as awesome as fresh but that's another discussion)
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
4 Tablespoons of Horseradish
Curly Parsley to garnish
Boiled Eggs sliced in wedges to garnish



Use Any of the following in the Poaching Liquid:
Stock Vegetables (Commonly Onions or Leeks, Celeriac, Carrots, Celery or Parsnips), peeled and diced
Water
2 Bay leaves
20 Peppercorns
Pinch of Salt
Lemon sliced into wedges
Curly Parsley
Thyme
Dry White Wine

Place in a large pot the Poaching Ingredients into enough water to cover ingredients and Fish.  Bring Water to a Boil.  Lower heat to low and add Fish gently.  Cover and cook for 5 minutes, turn off the heat, cover and allow to cool.  Place in refrigerator overnight.

The next day, remove fish and set on tray to serve.

Mix Mayonnaise, Sour Cream and Horseradish together.

Drizzle on Fish liberally.  Garnish with Curly Parsley and Boiled Eggs.

Serve with Boiled Potatoes...



Smacznego!

Leftover Salmon for Breakfast

The other day I made Salmon with Lemon, Dill and Eggs.  It was delicious.  But we had a lot of leftovers, which I wasn't worried about.  In our house, we love protein for breakfast, not sweet processed sugar cereals.  In fact, in most Polish houses, traditionally breakfast is hearty and with protein to get you started right and going right on your day.

So, I decided to soften some Cream Cheese and mix in some leftover Salmon.  I put it between two slices of Wroclawski Chleb (a very lighty delicious rye bread from Wroclaw, by now I think you might have noticed it's one of my favorite breads) and placed some thick slices of Tomato in it and ground pepper.

Smacznego!

Salmon with Lemon, Dill, and Eggs

I have no idea whether this is a Polish dish or not.  It's one I made off the top of my head after just plain Dill and Lemon was starting to get a bit boring with Salmon.  But it was still a delicious combination, so I wanted to add to it. 



Ingredients:

1 Filet of Salmon (my husband bought a whole piece)
2 Shallots
2-4 tablespoons Butter
2 Lemons
3 Tablespoons Dill (dry * or fresh)
pinch of Kosher or Sea Salt
pinch of Ground Pepper
2 Boiled Eggs, peeled and diced
1/2 cup Sour Cream, if you like
1/2 cup Dry White Wine, if you like



The Method:

Slice or dice the Shallots and caramelize in Butter.

Gently roll the Lemon on a cutting board to juice easier.  Slice in half and squeeze for juice.  Remove seeds.

Combine Caramelized Shallots, Butter, Lemon Juice, Salt, Pepper, Dill, and if you are using it, the Dry White Wine.  Cover Fish with the mixture.  Cover with Aluminum Foil.  Bake at 425 degrees for 20-25 minutes.

 Combine the juice from the baking sheet with the diced Eggs. 

You can serve Fish with the sauce, like this.  Or you can add Sour Cream to the sauce and serve.

* If using Dry Dill, you can either add as dry or place in 1/4 cup warm chicken broth for 20 minutes to soften.  I personally think it's a matter of personal preference, but I don't think it's necessary to "soften" the dry dill.

Smacznego!