H&D zingy salsa for fish
So, when in New York last summer I was lucky enough to eat at two of David Chang's places - Ma Peche in Midtown and Ssam bar Downtown.
While I could go on about Ma Peche and its delicious Crack Pie I'd like to tell you about a salsa we had with our meat at Ssam.
It was herby, mustardy, sweet, sour and just amazing. I asked for the recipe and they kindly gave it to me. It had loads of ingredients including ramps, a varietal of spring onion which we don't tend to grow here.
The other night though we were having dinner and a business meeting - I'd picked up two light smoked salmon fillets, Jersey Royals and salad - the perfect time to make a green salsa.
I looked up Jamie Oliver's recipe for salsa for fish and basically combined his and David Chang's to make an H&D version.
Here it is for you to try - but don't get too hung up. The secret is good olive oil and lots of mustard - the herbs can be what you like as long as they are chopped finely, preferably using a mezzaluna.
H&D Salsa Verde
Makes enough to serve 4
Good handful of mixed fresh herbs - I like mint, basil, parsley and sage - and a sparse sprig of rosemary
6 cornichons, finely chopped
I clove garlic, finely chopped (optional)
6tbsp good olive oil
1tbsp Dijon mustard
Balsamic vinegar to taste
Chop herbs and add to bowl with chopped cornichons and garlic if using. whisk together oil and mustard then add just tsp of balsamic or to taste. Add to mix and stir, leave fr one hour before serving at room temperature.