Today Post::Yellow bell pepper salad (hot and smoky)

What’s the use posting for the umpteenth time someone else’s recipe, really, what’s the use?

Well, this isn’t a blog about creation, about original recipes. If you’re looking for that, look elsewhere. Don’t pry into the kitchen cabinet of someone with amnesia when it comes to recipes. In a professional kitchen I’d be doing dishes, glancing furtively at the food stations.

But if you’re looking for food that’s good, if you care for a moment’s pause to reflect on what we are putting into our mouths, and if you’re willing not to take anything at face value -least of all sugar, then you’re sitting pretty. Occasionally, straying off the beaten path yields a beautiful surprize.

This is a blog about what I care to put into my body: the good things, some bad (See: The Sugar Rant Stuffed For Once). But mostly the excellent.

Michael Van Straten’s Super Salads book continues to delight me. Here is a hot and smoky salad with yellow bell pepper. Yep, food that I can get all hot and smoky about.

Yellow bell pepper salad (hot and smoky)

1 yellow pepper, deseeded, chopped
1/2 cucumber
150 g pine nuts
4 tablespoons of mayonaise (*)
1 tablespoon of horse-radish
4 smoked fillets of macquerel

Combine all ingredients in a bowl except the fish. Place fish and salad on a plate. Sprinkle with some chives or any fresh herb, and some curry powder.

Notes:
I used smoked sea trout, and less pine nuts. I quickly prepared Budwig mayo: whole-milk cottage cheese whipped with line seed oil. Decoration is fresh mint.