Friday 10 August
Bluefish doesn't last long in the fridge, so though we don't like to have the same thing two nights in a row, we made an exception for it.
The idea was a salade Niçoise, with bluefish for tuna and diced salmon jerky for bacon bits (okay, that's spinach salad, but we are not purists). We also boiled and chilled a few Yukon gold potatoes and some of our little purple stringbeans from the garden.
These lose their color when you cook them - as you can see in the photo - but they taste fine anyway. And dressed with good oil and white wine vinegar, the salad looked so pretty.