Monday, January 3, 2011


This is fabulous as part of a seafood-themed feast. It can be made a day or two ahead. Use an oily fish such as the Blue Hill brand at Whole Foods. It’s important to incorporate the oil before the lemon juice; otherwise the parsley will discolor. Serve at room temperature.

2 cloves garlic, peeled and smashed
5 T. coarsely chopped flat-leaf parsley
4 T. extra-virgin olive oil
½ C. coarsely chopped smoked whitefish
1 T. lemon juice
freshly ground pepper

In a food processor fitted with a steel knife blade, process the garlic and parsley until the garlic is well incorporated, scraping the bowl several times. Add the olive oil and smoked fish, then the lemon juice. Season with pepper. Yield:  About 2/3 C.

Wines: dry whites, light reds

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