Welcome to Recipe Exchange, posted on Fridays around lunchtime with a theme. Share recipes around that theme, or if you’ve just made something amazing, feel free to veer off topic. (Note: my WordPress account was created long before I became The Duchess Approves.)
To help your fellow Avocados in recreating your masterpieces, try to write your recipes as clearly as possible, including ingredients, measurements and instructions. If you’re copying and pasting from another site, please include the link to the source. (If you don’t want to bother with copying and pasting, linking directly to the recipe is good, too.)
Today’s theme: Weird Foods! In honor of beloved food writer, travel host and curmudgeon Anthony Bourdain, what weird foods do you like to cook? Weird can mean whatever you want it to mean: an unusual ingredient, or combination or whatever. Or hell, just weird food you like to eat. If you describe it to someone else by saying “I know this sounds gross, but trust me…” this is the place for it.
I’m reusing this recipe, but I love it, it’s a weird combo, and I can do what I want.
Smoked Salmon Potato Salad
- 2 lb Red potatoes
- 1 lb Asparagus, ends trimmed and chopped into bite-sized lengths
- 8 oz Smoked salmon fillet (not lox)
- 6 Scallions, thinly sliced
- 4 tbsp Apple cider vinegar
- 4 tbsp Dry white wine (can be substituted with water or a mix of water/more cider vinegar, according to your taste)
- 4 tsp Dijon mustard
- 4 cloves Garlic, crushed and minced
- 8 tsp Olive oil
- Salt and pepper to taste
- In a large pot, add potatoes and cover with plenty of water. Lightly salt water and bring to a boil. Cook until potatoes are tender (test periodically with a fork), about 30 minutes. You don’t want the potatoes falling apart, just fork-tender.
- In the last 5 minutes of cooking, add the asparagus to the pot.
- When everything is fork-tender, drain potatoes and asparagus in a colander and let stand for a few minutes to cool.
- While potatoes are cooking, slice scallions and flake smoked salmon fillet. Add these to a large bowl or tupperware container – something with a cover you can refrigerate.
- Combine all remaining ingredients (vinegar to salt and pepper) in a small container and shake to mix.
- When potatoes are cool enough to handle, quarter or halve them (depending on the size), then slice. I usually aim for 1/4 to 1/3 inch slices – small enough to be bite-size, but not so small they disintegrate into mush.
- Add potatoes and asparagus to container. Pour dressing over everything then stir gently to combine, or seal container and turn over several times.
- Serve warm immediately or refrigerate for a few hours to let the flavors mix and serve cold.
This makes a bunch – at least 8 side servings.