Cookbook review by Tracey Zabar
Today’s recipe is for a clever way to serve Zabar’s favorite whitefish. I am planning to have fun cooking with this lovely book. Next up: Moroccan challah, stuffed with tuna, and an Israeli baked falafel that might inspire me to go into the kitchen on this hot, hot day. And maybe homemade fish sticks and some apple blueberry turnovers for the little one.
Excerpted from Peas Love and Carrots by Danielle Renov. Copyright 2020 by ArtScroll Mesorah Publications, photos by Moshe Wulliger. Reproduced with permission of the copyright holder. All rights reserved.
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SMOKED WHITEFISH TOAST WITH RADISH BUTTER
I am almost as excited to write this blurb as I was to eat the dish. Basically, this dish was on my cookbook recipe list for months. Then after whittling and whittling the list down, it was sadly removed. Everyone agreed that no one would ever make it and I was just including it for myself. Which I was. But also, the space in the book became a thing and I finally gave in. Then something crazy happened. On the first day of our cookbook photo shoot, Eric, my cute, younger brother, brought brunch over for everyone. Being extra nice, he of course bought an entire smoked white fish. Literally the one staring at you in this photo. All day long everyone picked at it, because it was delicious, and at the end of the day it got wrapped up and put in the fridge. The next day, someone opened the fridge and said, Danielle do you have any recipes we can use this in, it would be so sad to waste it. I couldn’t believe my ears and screamed very loudly (which if you know me, you know what my excited scream sounds like, so picture that), that in fact, I had the perfect recipe for this leftover smoked white fish! And that, my friends, is why you are lucky enough to have my favorite brunch recipe ever. Hashem always sends us exactly what we need at exactly the right time!
INGREDIENTS:
1 long, crusty baguette, sliced in half lengthwise
1 cup butter
6-8 small red radishes, grated
¼ cup grated fresh red radish
½ tsp salt
¼ tsp coarsely ground black pepper
1 good quality smoked whitefish, flaked
¾ cup micro greens, to garnish
INSTRUCTIONS:
In a small bowl, combine butter, radish, salt and pepper.
Place baguette on a serving tray.
Spread inside of baguette with radish butter.
Add flaked whitefish to the baguette.
Top with micro greens; serve on a large platter with a serrated knife so everyone can help themselves to a piece and enjoy!
TIPS + TRICKS: If you don’t have a good crusty on the outside, chewy on the inside baguette to work with, you can lightly toast what you have to add that texture.
NOTE: Radish butter is also delicious as a dip for crudité. I know, dip vegetables in butter? That doesn’t sound right. Oh, but it is.
VARIATION: Replace smoked white fish with any variety of smoked fish or lox you like! You can even be wild and use herring!
Tracey Zabar's Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes is available here.
A delectable collection of innovative chocolate chip recipes by world-renowned chefs, pastry chefs, and bakers
Tracey Zabar's One Sweet Cookie Cookbook is available here.
A delicious collection of cookie recipes from extraordinary chefs, pastry chefs, and bakers. A great gift sure to delight anyone who loves to bake.
