Not much have happened here in Cáceres the last week. Days are passing by and I´m growing older, getting more experience – “Growing old is getting old” is one of my favorite songs of the Californian group Silversun Pickups. If you like pop/punkstile music with those typical American husky voices you should look them up. Music really affects me and brings me lots of energy and inspiration. It can be up-tempo music when I´m happy or really hard rock when I´m working out, but most of all I enjoy making recipes, creating concepts for the future or reading about food to the sound of John Mayer, Damien Rice, Angus & Julia Stone, Paulo Nutini, Mumford & Sons or Elton John to name some of my favorites. To put a song on this recipe it would be the best song at this moment – Angus & Julia Stones “Living on a rainbow” – That´s where I live at the moment. Enjoy with one of my favorite white wines from Spain – A nice and crispy, citric and full of mineral Albariño from Rias Baixas.
Blackened salmon with Ajoblanco cream, cucumber and dill
300g fresh salmon, that been frozen for 24 hours.
1 table spoon Pimentón dulce
1 table spoon fennelseeds
1 teaspoon rosé pepper
1. Blend the spices in a mixer or grind in a mortar.
2. Cut the salmon in loins a 3x2cm.
3. Roll the salmon in the mixed spices.
4. Heat up a cast iron pan, no fat is needed.
5. Blackened the salmon 5-10 seconds on each side and cool down.
6. Cut in ½ cm slices.
200g cream cheese
70g toasted peeled almonds
1 piece of garlic
1 tablespoon olive oil
1. Blend the cream cheese with the almonds and garlic in a blender
2. Season with salt and a touch olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1. Peel the cucumber and cut into triangles.
2. Marinate in sugar, salt and olive oil 10 min before serving.
Serve the salmon with the Ajoblanco cream, cucumber and some fresh dill, for extra luxury add some salmon roe and finish with a drizzle of olive oil and a touch lemon.