Summer up North, Smoked Mackerel Rillettes With Rye Crisps Recipe from ScandiKitchen Midsommar by Bronte Aurell

Summer lunch up North (meaning Scandinavia) has seafood rillettes on the menu.

Like this Smoked Mackerel Rillettes With Rye Crisps recipe from ScandiKitchen: Midsommar: Simply Delicious Food for Summer Days (Ryland Peters & Small, 2018, 2021) by Brontë Aurell, co-owner of ScandiKitchen in West London.

Smoked Mackerel Rillettes With Rye Crisps

This is a super-easy way to prepare an appetizer or light lunch. Rillettes are a coarse, potted meat similar to pâté that are stirred together and spread on toast. They’re usually made with fatty pork (or duck) leftovers, but I love making rillettes with fish. This recipe works well with both smoked mackerel and smoked salmon.

Smoked Mackerel Rillettes from ScandiKitchen Midsommar

Ingredients:

8–12 thin slices of rye bread or store-bought rye crisps (available in supermarkets) 

200 ml/3⁄4 cup crème fraîche

2 teaspoons Dijon mustard

3 tablespoons chopped chives

squeeze of fresh lime juice

1⁄2 teaspoon horseradish sauce

300 g/10 1⁄2 oz. smoked mackerel

freshly ground black pepper (hold the salt until you taste it, some mackerel is very salty)

TO SERVE

1⁄4 small fennel bulb

1⁄2 apple

freshly squeezed lemon juice

fresh pea shoots

4 individual serving glasses

Serves 4 as a generous appetizer or light lunch

Directions:

If using rye bread, preheat the oven to 140°C (275°F) Gas 1. Slice the rye bread very thinly and place on a baking tray. If the bread is too thick it will be hard to eat as crispy bread, so do make sure it is thinly sliced. Bake in the preheated oven for about 10–20 minutes (depending on your bread) until completely dry. You can make it several days ahead and store in an airtight container.

Mix the crème fraîche with the mustard, chives, lime juice and horseradish (if using). Remove the skin from the mackerel and add the fish to the crème fraîche mixture. Stir just until mixed – I like my rillettes with a few chunky bits, but some people prefer it smoother. If you like yours smoother, simply mix a while longer. Check for seasoning and add black pepper to taste. Spoon the mixture into the serving glasses. Chill until ready to serve.

When ready to serve, slice the fennel and apple very thinly, ideally using a mandoline. Add a squeeze of lemon juice to stop the apple going brown and mix well. Serve the apple and fennel salad with pea shoots, the glasses of mackerel and the rye toast on the side. You may need extra toast as the mackerel makes a generous portion.

( Reproduced with permission from ScandiKitchen: Midsommar: Simply Delicious Food for Summer Days By Brontë AurellRyland Peters & Small, 2021 / photography by Peter Cassidy © Ryland Peters & Small, 2018, 2021)

P.S: Please note that the recipes in ScandiKitchen: Midsommar are the same as in ScandiKitchen Summer, which was published in 2018.


Don't Drop the Ball, Lache Pas La Boulette, Shrimp Boulettes Recipe from Mosquito Supper Club Cookbook

Don't drop the ball, lache pas la boulette, with this Shrimp Boulettes recipe from Mosquito Supper Club (Artisan Books, April 2020) by Melissa Martin.

Shrimp Boulettes

Shrimp boulettes, or fried shrimp balls, might remind you of Thai fish cakes or Vietnamese shrimp on sugarcane. The shrimp is ground up and fried without any flour or cornmeal (shrimp is sticky enough to bind the vegetables together, so you don’t need to add any filler). Eat the boulettes as a snack with hot sauce, or put some on a roll with bitter greens, cocktail sauce, or spicy mayo to turn them into a sandwich. Either way, they are a great way to eat small fresh shrimp.

Serves 6

Shrimp Boulette Mosquite Supper Club

Ingredients:

¾ cup (110 g) coarsely chopped green bell pepper

2 tablespoons coarsely chopped green onion

¼ cup (25 g) coarsely chopped celery

2 tablespoons coarsely chopped fresh flat-leaf parsley

1¼ pounds (565 g) peeled and deveined small or medium shrimp

1 teaspoon kosher salt, plus more as needed

⅛ teaspoon cracked black pepper, plus more as needed

⅛ teaspoon cayenne pepper, plus more as needed

1 tablespoon plus 1 teaspoon hot sauce, preferably Original Louisiana Hot Sauce, plus more as needed

Peanut oil, for frying

Directions:

In a large bowl, combine the bell pepper, green onion, celery, parsley, shrimp, salt, black pepper, cayenne, and hot sauce and toss to distribute the ingredients evenly. Using an old-fashioned meat grinder or a food processor, grind the mixture together. If using a food processor, work in small batches and pulse until smooth, then transfer to a bowl. In either case, after grinding, you should not see any vegetables; the boulette mix should be a homogenous paste.

Fill a large heavy-bottomed pot with 4 inches (10 cm) of peanut oil and heat the oil over medium-high heat to 375°F (190°C). (Alternatively, use a tabletop fryer; see page 25.)

Using two spoons or a small (#100) cookie scoop, form a ball of the boulette mix no bigger than the diameter of a quarter and carefully drop it into the hot oil. Fry this tester boulette for about 6 minutes, until golden brown on the outside. Transfer the boulette to a paper towel or a brown paper bag to drain excess oil and let it cool. Taste the boulette: Does the mix need more salt? More pepper or more heat? Add salt, black pepper, cayenne, or hot sauce to your liking—I like boulettes to have a slight vinegary taste, and hot sauce gives them that flavor. There is no one perfect formula. You have to taste your mix every time.

Once you have adjusted your mix, drop about 15 balls at a time into the hot oil and fry until golden brown, about 6 minutes. Transfer the boulettes to paper towels or brown paper bags to drain and cool briefly, then serve.

The boulette mix will keep, covered, in the refrigerator for 2 days. If making ahead of time, add the salt right before frying to keep the mix from getting watery.

(“Excerpted from Mosquito Supper Club by Melissa Martin -Artisan Books- Copyright © 2020. Photographs by Denny Culbert")


Excellent Birds, Laurie Anderson's Birdhouse Potatoes with Brussels Sprouts, Snap Peas, and Mushrooms

Excellent Birds, Laurie Anderson's Birdhouse Potatoes with Brussels Sprouts, Snap Peas, and Mushrooms from The Ladies Village Improvement Society Cookbook by Florence Fabricant (Rizzoli, April 2020/ Photo © Doug Young)

Yes from that Laurie Anderson, another facet of the multi-media artist

Birdhouse Potatoes with Brussels Sprouts, Snap Peas, and Mushrooms by Laurie Anderson

This recipe, from the performance artist who lives part time in Springs, is flat-out delicious—so much so that when I made it for Thanksgiving instead of my usual potato gratin, no one missed the dish. The mushrooms were my idea, added with Laurie’s approval.

SERVES 6 TO 8

Birdseyepotatoes

Ingredients:

salt
10 small Yukon gold potatoes
1 cup sugar snap peas
1 pint brussels sprouts (about 20), rinsed, trimmed, and halved
1½ tablespoons extra virgin olive oil
zest of 1 lemon
½ cup minced shallots
4 ounces medium cremini mushrooms, stemmed and quartered 1¼
cups heavy cream or half-and-half
1 tablespoon Dijon mustard
freshly ground black pepper
1 tablespoon fresh thyme leaves

Directions:

Bring a pot of water with ½ teaspoon salt to boil. Add the potatoes, reduce the heat to medium, and cook until tender, 10 to 12 minutes. Remove the potatoes and set them aside to cool. Add the peas to the pot, cook for 5 minutes, then drain them.

Toss the Brussels sprouts with 1½ teaspoons of the olive oil and the lemon zest and season with salt. Arrange them cut side down in a large heavy skillet. Place over high heat, and when the Brussels sprouts start to sizzle, lower the heat to medium and cook for about 10 minutes, until lightly browned. Remove them from the pan. Add the shallots to the pan and cook until they have softened, about 5 minutes. Add the remaining oil. Stir in the mushrooms and cook until the mushrooms have wilted, another 5 minutes or so. Add the peas and cook briefly, stirring, until they have softened a bit, about 3 minutes. Quarter the potatoes and add them.

In a small bowl, whisk the cream and mustard together and add to the pan. Reduce the heat to low and cook, stirring, for about 5 minutes to slightly thicken the sauce. Season with salt and pepper. Transfer to a warm dish, scatter with the thyme, and serve.

Thanksgiving classics

(*Laurie Anderson's Birdhouse Potatoes with Brussels Sprouts, Snap Peas, and Mushrooms from The Ladies Village Improvement Society Cookbook by Florence Fabricant published by Rizzoli, April 2020/ Photo © Doug Young, reproduced with permission)


Life without Roasted Baby Artichokes with Bacon from 'Cooking Blokes & Artichokes' by Brendan Collins

Imagine life without artichokes.

You will not be able to, after tasting artichoke recipes like this one from Cooking Blokes and Artichokes,  A Modern Man's Kitchen Handbook (Kyle Books, April 2016) by chef Brendan Collins of Birch restaurant in Los Angeles.

Roasted Baby Artichokes With Bacon And Balsamic Vinegar

For the past fifteen years or so, it seems like every restaurant in the western hemisphere has had Brussels sprouts, bacon, and balsamic vinegar on its menu, and I’m guilty of it too. But it’s with good reason: the dish is seriously tasty. When I opened my new Hollywood restaurant, Birch, I wanted to do something equally as delicious but a little bit different. So I substituted baby artichokes, in season in the spring and summer, to freshen up a wintery dish for the warmer months. Baby artichokes have the same earthiness as Brussels sprouts, but with a unique, sweet nuttiness too.

SERVES 4 TO 6

9 baby artichokes (about 2 pounds)
2 lemons, cut in half
8 ounces thick−cut bacon, cut into 1/2−inch lardons
1 teaspoon chopped fresh rosemary
2 garlic cloves, finely chopped
Kosher salt
3 tablespoons good−quality balsamic vinegar
1/4 cup extra−virgin olive oil
1/4 teaspoon flaky sea salt, such as Maldon
1/4 teaspoon cracked black pepper

Artich.Baked1_SS

Prep each artichoke by removing the tough outer leaves and peeling the outer layer from the stem with a vegetable peeler or a paring knife. Cut off the top third of the artichoke to remove the tough ends of the leaves. Cut them in half lengthwise and give them a rub all over with one of the lemons as you work so they don’t oxidize and turn an unappealing brown color.

Preheat the oven to 375°F.

Place a frying pan big enough to fit the artichokes in a single layer over medium heat. Add the bacon lardons and cook for 5 minutes, or until most of their fat has been rendered. Remove the bacon using a slotted spoon and set it aside on a plate.

Add the artichokes to the hot bacon fat in a single layer and let them brown, about 3 minutes. Transfer the pan to the oven and cook for 10 minutes, or until soft and tender.

Remove the pan from the oven and add the bacon back in, along with the rosemary and garlic. Return the pan to a burner over medium heat. Give your best go at sautéing, tossing the ingredients around; if you drop some, don’t worry, the dog will love you for it. Season with salt.

Add the vinegar to deglaze the pan, scraping up any browned bits with a wooden spoon, and let the vinegar reduce until sticky but not burnt, about 1 minute.

Transfer the artichokes and bacon to a serving bowl, drizzle with the oil, and sprinkle with sea salt and pepper.

(* Recipe reproduced with permission from Cooking Blokes and Artichokes,  A Modern Man's Kitchen Handbook (Kyle Books, April 2016) by chef Brendan Collins of Birch...)


Sauteed Shishito Peppers with Miso and Ginger from 'Preserving the Japanese Way'

Chile adds a bit of heat to this first excerpt from Preserving the Japanese WayTraditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Andrews McMeel, August 2015) by Nancy Singleton Hachisu

Shishito Peppers sauteed with Miso and Ginger (Shishito no Abura Miso) 

Serves 6

Shishito peppers are all the rage in Northern California and easily obtainable. I love them charred in oil, served with a sprinkling of salt, but the salty, earthy miso treatment here complements the bitterness of the peppers. A bit of heat from the chile and pop from the ginger make this a can’t-get-enough dish. Padrón peppers can be substituted, but omit the chile, as Padróns are plenty hot on their own.

4 or more teaspoons sake

4 teaspoons brown rice miso

¾ pound (350 g) shishito peppers

1 tablespoon organic canola oil

1 small dried japones or ½ arból chile pepper, torn in thirds

2 teaspoons slivered ginger

84ShishitoPeppersSauteedWithMiso

In a small bowl, mash the sake into the miso. The resulting paste should be loose enough to slurp around the peppers, so if your miso is unusually stiff, splash in a bit more sake.

Leave the stems intact on the shishito peppers, but snip off the discolored tips of the stems to refresh. Heat the oil with the dried red chile pepper in a large wok over medium heat until the pepper turns bright red. Throw in the shishito peppers and toss to coat with oil. Scatter in the ginger and toss gently for several minutes, until the peppers start to jump and pop and small blisters appear here and there on their skins. Remove the pan from the heat, scrape in the miso-sake mixture, and stir quickly with a flat wooden spoon so the peppers are coated evenly but the miso does not burn from the heat of the pan. Slide into a serving bowl as soon as the miso is incorporated, since the peppers will deflate and lose some vibrancy if left in the hot pan. Serve with drinks before dinner or alongside Soy Sauce–Soused Steak (page 111).

(Recipe reproduced from Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu/Andrews McMeel Publishing, LLC, August 2015)


Don't Let Garden Mint Go to Waste, Lamb and Mint Sliders from 'Flavors of Summer'

 Don't Let Good Mint Go to Waste with this 2nd recipe from Flavors of Summer (Ryland Peters & Small, April 2015) after Pissaladiere...

Lamb and Mint Sliders
 with Roast Potatoes and Watercress

Create a roast-lamb dinner
 in miniature form with these gourmet sliders. They taste great in a bun, but even better served inside roast potato rounds.

3 tablespoons olive oil

8 roughly-equal rounds of potato, unpeeled

200 g/7 oz. lean minced/ground lamb

6 fresh mint leaves, finely chopped

3 tablespoons fresh breadcrumbs

1 tablespoon beaten egg

a pinch of sea salt and freshly ground black pepper

To Serve

a handful of watercress or rocket/arugula

4 cocktail sticks/toothpicks

Lamb Mint Sliders

Makes 4

Preheat the oven to 180°C (350°F) Gas 4.

Sprinkle 1 tablespoon of the oil on a baking sheet and lay the potato slices on top, turn to coat and sprinkle with black pepper. Bake in the oven for 25 minutes until brown and crisp. Remove from the oven and set aside until cool enough to handle.

Put the lamb in a bowl with the mint, breadcrumbs, egg and salt and pepper. Work together with your hands until evenly mixed. Divide the mixture into quarters and shape into four slider patties. Press each slider down to make them nice and flat.

Heat the remaining oil in a frying pan/skillet and fry the sliders over medium–high heat for 4 minutes on each side until cooked through.

Put one potato round on each serving plate and put a cooked slider on top of each. Top with a few leaves of watercress and finish with another potato round. Put a cocktail stick/toothpick through the middle of each slider to hold them together and serve. 

(Lamb and Mint Sliders from 'Flavors of Summer' -Ryland Peters & Small, $24.95- Recipe credits:  Miranda Ballard,  Photo credits: Clare Winfield © Ryland Peters & Small 2015)                                                                           

 


Cote d'Azur on your Plate for July 4th, Pissaladiere with Provencal Olive Relish from 'Flavors of Summer'

Find Cote d'Azur on your Plate for July 4th, Pissaladiere by Valerie Aikman-Smith from Flavors of Summer (Ryland Peters & Small, April 2015).

Pissaladière with Provençal olive relish

You will fall in love with Pissaladière the first time you bite into a slice. The saltiness of the anchovies and sweetness of the caramelized onions with olive relish is sensational.

Ingredients:

375 g/3 cups all-purpose/plain flour
7 g/1⁄4 oz. active dry/fast action yeast
2 tablespoons fresh thyme leaves
1⁄2 teaspoon salt
300 ml/11⁄4 cups warm water
125 ml/1⁄2 cup olive oil, plus extra to serve
8 red onions, peeled and thinly sliced

Provençal Olive Relish (see below)

12–14 anchovy fillets
15 pitted black olives
fresh thyme sprigs, to garnish
a baking sheet, greased with olive oil

SERVES 6

Pissaladiere

Begin by making the dough. Place the flour, yeast, thyme and salt in a ceramic bowl, and mix together. Stir in the water and 60 ml/ 1/4 cup of the oil until combined. Cover with a paper towel or clingfilm/plastic wrap and set aside to rise for 2 1/2–3 hours until it doubles in size.

To caramelize the onions, place a large skillet/frying pan over medium–low heat and add the remaining olive oil and the onions. Cook for about 25 minutes, stirring occasionally, until the onions are golden brown and soft. Set aside.

Preheat the oven to 260ºC (500ºF) Gas 10 or as high as it will go.

Turn the risen dough out onto the prepared baking sheet. Gently press the dough with the palms of your hands, stretching it to the edges of the pan. Spread the onions over the dough and randomly dollop the Provençal Olive Relish on top. Arrange the anchovies and olives evenly on top.

Bake in the preheated oven for about 15–20 minutes, until the dough is golden and crispy. Remove from the oven and slice into portions.

Serve, garnished with sprigs of thyme and a drizzle of olive oil.

Provençal olive relish

This is Provence in a jar! The olives are drenched in oil and spiced with capers and salty anchovies. It works perfectly atop bruschetta, pizzas, crudités, and pickled eggs, or lightly spread on chicken before roasting in the oven.

200 g/2 cups pitted Kalamata olives, drained
12 anchovy fillets
40 g/1⁄4 cup capers, drained
grated zest and juice of 1 lemon
60 ml/1⁄4 cup extra virgin olive oil, plus extra to cover
cracked black pepper
sterilized glass jars with airtight lids

MAKES 700 ML/3 CUPS

Place all the ingredients in a food processor and blend until the mixture is almost smooth but still has some texture. Season with pepper.
Pack the relish into a sterilized glass jar and drizzle with a little olive oil to cover the surface. Store in the refrigerator for up to 6 months.

(* Recipe by Valerie Aikman-Smith, Photography by Erin Kunkel, Reproduced with permission from 'Flavors of Summer'- Ryland Peters & Small, April 2015)


Mango Power Lunch with Fresh Summer Mango Rolls from 'Vegan with a Vengeance'

Mango power Friday lunch with this recxipe from Vegan with a Vengeance, 10th Anniversary Edition (Da Capo Lifelong Books, May 2015) by Isa Chandra Moskowitz of Post Punk Kitchen...

Fresh Mango Summer Rolls with Sweet and Spicy Dipping Sauce

Makes 25 Rolls

4 ounces very thin rice noodles
25 rice paper wrappers
(plus extra in case some tear)
1⁄4 cup roasted peanuts,
very finely chopped
1 mango, peeled and sliced into matchsticks (see Fizzle says, page 167)
1 ripe avocado, peeled and cut into long, thin slices
1 cup bean sprouts (or seedless cucumber, sliced into matchsticks)
1⁄2 cup fresh cilantro leaves

Fresh Mango Springrolls

Sweet and Spicy Dipping Sauce (page 90)

Crisp vegetables and sweet mango make these the perfect treat for a hot summer’s night when the last thing you want to do is turn on the oven. The avocado provides the perfect creaminess to make them complete. The noodles are the only things that require cooking, and they’re done in 10 minutes. 

Cook the noodles according to the package directions. Drain and run them under cold water until they feel cool. Transfer them to a bowl and begin your rolls.

Have ready a pie pan or large, wide bowl filled with hot water (tap water is fine) and clean counter space or a cutting board. Place the rice paper wrappers, two at a time, into the water until they are flexible (30 seconds to a minute). Carefully remove from water and lay flat on a clean surface. In the lower two-thirds of the roll, place a tablespoon of noodles and sprinkle a few of the chopped peanuts (about 1⁄2 teaspoon) over them. On top of that, place four mango strips and a slice or two of avocado. On top of that, place six or seven bean sprouts and three or four cilantro leaves. Fold the left and right sides over the filling, then take the bottom of the wrapper and begin rolling. It may take a couple of tries to get it right, but keep it up and you’re on your way to summer roll heaven.

Keep wrapped and chilled until ready to eat and serve with small fingerbowls of the dipping sauce.
A great way to keep summer rolls fresh if you aren’t serving immediately is to line a baking dish
with damp paper towels. Then line the rolls in a single layer. Add another layer of damp towels,
and another layer of rolls. Finally, cover with more damp paper towels, wrap in plastic wrap,
and refrigerate. They will keep for up to a day. If you are choosing to do this, then remember to
sprinkle the avocado with lemon juice before rolling, so that it stays fresh and green.

Sweet and Spicy Dipping Sauce

Makes ¾ Cup

1⁄4 cup rice vinegar
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 garlic clove, minced
3 tablespoons roasted peanuts, chopped
11⁄2 teaspoons sugar

(* Reproduced with permission from Vegan with a Vengeance, 10th Anniversary Edition -Da Capo Lifelong Books, May 2015- by Isa Chandra Moskowitz of Post Punk Kitchen...Photos by Kate Lewis)


Salsa Cinco de Mayo Away with Mango Habanero Salsa from Sol Cocina chef 'Salsas and Moles'

Salsa Cinco de Mayo away with this recipe from Salsas and Moles,  Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More (Ten Speed Press, April 2015) by Deborah Schneider of Sol Cocina...

MANGO-HABANERO SALSA

Makes about 1 cup

The sweeter the fruit in a salsa, the hotter the chile has to be, and honey-sweet ripe mango is best matched with searing-hot habanero. But if habaneros are too hot for you, try substituting a minced serrano chile. I sometimes vary this salsa by including a couple of small mint leaves or a leaf of basil, minced and stirred in at the last moment.

1⁄2 ripe mango, peeled, pitted and diced into 1/4 inch pieces

1 tablespoon finely diced red bell pepper

1 tablespoon finely diced red onion

1⁄4 teaspoon very finely minced habanero chile

1 and 1/2 teaspoons fresh squeezed lime juice

2 teaspoons white vinegar

1/8 teaspoon salt

1 sprig cilantro, stemmed and minced

1/2 Roma tomato, diced into 1/4 inch pieces (optional)

1/4 teaspoon sugar (optional)

MANGO HABANERO SALSA

Combine all the ingredients in a bowl and taste. Season strongly; if the mangoes are not too sweet, you may want to add the 1⁄4 teaspoon of sugar. If you happen to have any leftovers, stir then taste and adjust the seasoning as desired before serving.

Serving Ideas: This classic salsa is good by itself, but it is a perfect complement to seafood of any kind. Try adding it to a green salad along with some diced cucumber and a light vinaigrette.

(* Reprinted with permission from Salsas and Moles, by Deborah Schneider, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC, Photographs copyright © 2015 by Maren Caruso


Mexican Ceviche, Salmon and Scallop Ceviche from 'Mexican Flavors'

Mexican ceviche versus Peruvian ceviche, this recipe from Mexican FlavorsContemporary Recipes from Camp San Miguel (Andrews McMeel, August 2014) by Hugh Carpenter, Teri Sandison, might help you decide.

Salmon and Scallop Ceviche

Serves 6 to 10

It’s important to use flawlessly fresh fish here. The fish is “cooked” by soaking in a lime juice bath for 3 hours. It is then tossed with extra-virgin olive oil, serrano chiles, and other seasonings. Placed on a little guacamole at the fat end of endive leaves, this recipe is a colorful, flavorful, textural marvel. You can substitute other fish, such as tuna, swordfish, and sea bass. For presentation variations, serve the ceviche on rice crackers, tortilla chips, or thinly sliced hothouse cucumber.

¼ cup extra-virgin olive oil
1 tablespoon minced fresh ginger
1 clove garlic, minced
1 serrano chile, minced, including the seeds
3 to 4 tablespoons chopped fresh cilantro, leaves and tender stems
1 small whole green onion, minced
¼ cup chopped red bell pepper
1 teaspoon freshly grated nutmeg
½ teaspoon salt
¼ pound fresh salmon fillet, skinned and pinbones removed
¼ pound fresh bay scallops or fresh sea scallops, thinly sliced
½ cup freshly squeezed lime juice
½ cup Guacamole
16 endive leaves

Salmon & Scallop Ceviche

Combine the olive oil, ginger, garlic, chile, cilantro, green onion, red bell pepper, nutmeg, and salt in a covered airtight bowl and refrigerate. This can be completed 8 hours before serving and kept refrigerated.

Cut the salmon crosswise into ¼-inch slices; then cut across the slices to make ¼-inch pieces.

Mound the scallops together and cut into thin slices—these do not have to be all the same size. Place the salmon and scallops in a medium bowl. Cover with the lime juice and refrigerate for 3 hours. To serve, drain the salmon and scallops. Stir the seafood into the ginger-cilantro mixture until evenly combined. Place about 1 teaspoon of the guacamole at the fat end of each endive leaf. Add a spoonful of the ceviche. Arrange on a serving platter and refrigerate. This can be done 2 hours before serving.

(* Recipe reproduced with permission from Mexican FlavorsContemporary Recipes from Camp San Miguel -Andrews McMeel, August 2014- by Hugh Carpenter, Photographs by Teri Sandison)