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.
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