These past few days my idea was to stay on the light side because this weekend I am attending an enogastronomic walk which takes place in Ascona, a lakeside town just a few kilometres away from my valley. I am so looking forward to the event, especially since last year I couldn’t go because I had to work. The event is called ‘Gusta il Borgo’ and this is the kind of activity I find there is never enough: people, food, wine and a nice walk (link: http://www.amisdalaforcheta.ch/index.php/component/k2/item/238-gusta-il-borgo-2013 ). Continue reading
About smoked food :
Smoking food is something extremely interesting because first it cures food and second it gives it such a wonderful flavour. It is believed that the process of food smoking was almost as ancient as man cooking with fire. Sumerian tribes already smoked fish about 3500BC. Since that time humans have used the technique also in order not to succumb famine during the cold months. Another fact is that the smoking process has changed very little since the beginning of its practice; first the meat is brined for a few hours/day then the food is dried and placed to be smoked (source: http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/22/consider-smoked-foods )
Smoked Salmon and Beetroot Carpaccio with Horseradish Dressing
Prep time : 10 min
200g smoked salmon
1 small red onion
3 tbsp olive oil
1.5 tbsp cider vinegar
2 tsp prepared horseradish
Salt and pepper
For the dressing mix all the ingredients together and aside.
Slice the beetroot and the onion as thinly as possible.
On each plate place the smoked salmon on the outer edge and in the middle place the sliced beetroot. On top, sprinkle the onion and finally drizzle the dressing on top. Serve with freshly baked bread.