Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
Appetizers and Snacks
Angelica is a giant herb that grows wild all over the cooler areas of the Northern Hemisphere. Candying its hollow stems is a great way to enjoy angelica or lovage.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
Fried mussels done Greek style, with Mediterranean spices in the flour and served with garlicky skordalia dipping sauce.
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
Many of the olives I cure each year are done in a brine. But year after year I’ve been curing more with lye. I know it sounds scary, but it’s not – if you follow these simple instructions. The result is a buttery, firm olive that I actually prefer over the brine cured ones.
The Venerable Popper. This little appetizer is a Labor Day tradition — it’s what you do with the first doves of the year, a way to celebrate the return of hunting season.