Smoked Trout on Rye
Mackerel works nicely with this as well, and if you’re veggie only, sub out the trout for a slice of cucumber, which pairs well with the horseradish crème fraîche.
6 one-inch pieces of smoked trout
2 pieces sliced rye bread, cut in thirds
3 tbsp crème fraîche
1 tablespoon freshly grated horseradish
clove of garlic, sliced in half
half a lemon
freshly ground pepper
chives to garnish
1. Heat oven to 375°F.
2. Drizzle bread pieces with olive oil, sea salt and pepper and toast in oven, about 3 minutes on each side. Take them out of the oven and rub with cut sides of garlic. Line on serving platter.
3. Mix the horseradish with the crème fraîche and add a squeeze of lemon. Place a dollop on each piece of bread, top with trout and garnish with chives.
Admittedly kitschy, but so delicious. Crab and avocado is a wonderful combination, a bit luxurious but worth it for a special meal. Marie Rose Sauce (sometimes called ‘Mary Rose’), very similar to Russian dressing, is said to have Irish origins.
Owner and raw food expert Sarma Melngailis lends us a recipe from her first book, Raw Food Real World: "Our lasagna has been a best-selling dish at the restaurant since it opened. The sweetness of the tomatoes and the creaminess of the 'ricotta' create familiar flavors that appeal to...