Tuesday, March 18, 2008

Egg and Potato Salad with Sweet Relish



My first authentic pregnancy craving was egg salad and sweet pickles. So, I boiled some eggs and potatoes and diced 'em up. Added the dill, mustard and mayo. Sliced up the Blue Dog Cereal loaf. Threw on some mache rosettes and topped it off with lots of sweet sweet pickle relish.

And I think I might do it again right now.

3 comments:

Julia said...

Since you're having pickle cravings, that means your pregnancy must be real. So here is my favorite simple recipe for oh-so-nourishing salmon (serves two and a quarter people):

~1 lb. fresh salmon, cut into two fillets (i buy farm-raised from only whole foods because it is probably the most health and environment conscious.)

~one lemon sliced into thin rounds

~a big handful of fresh basil leaves, coarsely chopped

~lots of freshly cracked pepper and a good pinch of sea salt

~extra virgin olive oil

~parchment paper and cotton string

Preheat the oven to 400 degrees. Place each fillet skin-side down in the middle of a piece of parchment paper, leaving four or five inches of paper all the way around. Score each fillet with a very sharp knife, making several long, half-inch-deep grooves along the grain. Stuff chopped basil leaves in there. Season with salt and pepper, drizzle with olive oil, and top with overlapping lemon slices. Gather the paper up and around each fillet, pinching the excess paper on top to form an airtight pouch. Tie the paper on top tightly with the string, so there are no openings and so the pouches look like fancy little turnips. Place them on a low or middle rack in the oven for 20 minutes. You will see through the paper that the color of the fish has turned a much paler pink, which means it's done. No need to untie the packages before serving them on plates--it's fun to let guests do it themselves. The flavors will have blended and the fish will be very moist. (I've also done this recipe using phyllo dough instead of paper, in which case I would use a spritz of lemon juice instead of the slices, and cook for 30 minutes).

Cold leftovers of this fish make an excellent sandwich on good firm bread with cream cheese that has been blended with shredded carrots, green onions, and cucumbers.

Hope you enjoy, Brooke!

~Julie

Erin said...

Pickles! How awesome - it's so traditional! Your eggy salad looks really nummy - I may have to make a non-preggers version (same, but with diced cornichons instead of sweet pickles).

magical said...

i want some of this. andrew and i were just talking about making egg salad, but this puts our recipe to shame!