This recipe is...
Yellow Gazpacho with Smoked Salmon "Albondigas"
3 medium (1 pound) charred, peeled and seeded yellow bell peppers
1 medium (1 1/2 cups) chopped onions
1 tablespoon chopped garlic
1/8 teaspoon (big pinch) saffron threads
1/4 teaspoon red chile flakes
1 and 1/2 tablespoons olive oil
1/2 cup fruity white wine such as Gewurztraminer or Riesling
1 cup rich shrimp, chicken or vegetable stock
salt and freshly ground white pepper
fresh lemon juice, to taste
1/4 cup each diced, seeded English cucumber, sweet red onion and avocado
Smoked Salmon Albondigas (recipe follows)
Garnish: Basil and tomato oils.
3 tablespoons finely chopped sweet red onion
1 teaspoon finely minced garlic
1 teaspoon finely minced lemon zest
1 tablespoon finely chopped fresh cilantro (or a mixture of fresh basil and mint)
"Albondigas" are the traditional pork meatballs served in a spicy Mexican soup.
Here, we have applied the term to smoked salmon.
2. In a saute pan over moderate heat, saute the onions, garlic, saffron and chile in olive oil until softened but not brown.
3. Add wine and the stock and continue to cook uncovered for another 6-8 minutes until vegetables are very soft.
4. Puree in a food processor or blender and add to the tomato juice mixture.
5. Season to taste with salt, pepper and drops of lemon juice. Chill.
6. Mix salmon, onion, garlic, zest and cilantro together and season lightly with salt and pepper. Form into even heaping teaspoon size meatballs and set aside, cover and refrigerate until ready to use.
7. To serve, ladle the soup into chilled bowls and scatter the diced cucumber, onion and avocado on top. Divide the Smoked Salmon Albondigas among the bowls. Drizzle basil and tomato oils attractively over the top and serve immediately.
Serving Size: 1 cup
Number of Servings: 6
- 15 g
- 7 g
- 3 g
- 14 g
- Saturated Fat
- 1 g
- 351 mg