Today I bought my favourite smoked fish – burbot. I ate half of it after getting back home, straight from the wrapping. The other half I left for supper. I propose preparing a salad with smoked burbot, persimmon and caramelised walnuts. Persimmon is high in vitamin A, ascorbic acid and fibre. When you buy persimmons you should select round, light-red fruit with soft and glossy skin. You shouldn’t buy them without green leaves on the top. If you don’t want to eat persimmon at once, you should buy hard fruit. Ripe fruit keeps in the fridge.
Ingredients:
mixture of different kinds of lettuce
smoked burbot
chives
walnuts
1 big persimmon
4 tablespoons of honey
3 tablespoons of olive oil
2 tablespoons of lemon juice
Warm the 2 tablespoons of honey up in a saucepan and add the walnuts. Fry this, sometimes shaking the saucepan, until the honey caramelises, and after that leave it to cool off. Put the lettuce on a plate. Skin the fish and then break it into small pieces. Peel the persimmon and carve it. Put the fish and persimmon on the lettuce. Sprinkle the salad with the caramelized walnuts and minced chives (or onion if you prefer). Mix in olive oil, honey, water and lemon juice to make a dip and add it to the salad. Serve it with a good bottle of white wine.
Enjoy your meal!