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new years day brunch Add Andrew Fung’s salmon tartare, some delicious latkes and a refreshing salad to your favourite egg dish and there you have it— an easy and elegant New Years Day brunch. To drink? Bubbles would be celebratory and delicious with this menu. Think Champagne, Cremant de Bourgone or Bender sekt, a dry Prosecco such as Giustino B, a crisp hoppy beer or a sparkling French cider.
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Salmon Tartare Bombay Andrew Fung, Nineteen
Finely dice salmon and reserve in fridge until needed. Mix all ingredients except lemon juice, salt and pepper. Bake papadum until bubbly but not coloured. Mix tartare with lemon juice and season with salt and pepper. Arrange cucumber in a ring or slices. Top cucumber with tartare and garnish with pappadum disks. Serves 4-6 |
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Fennel and Orange Winter Salad To prepare oranges: Wash large heavy navel oranges, then cut off one end so they will sit up straight on a cutting board. Starting at the top with a sharp knife, slice the peel in a downwards direction getting all the white pith. Save the slices of peel to use for juice later. You will be left with a skinned orange with a cap of skin on top. Use this as your handle as you trim any bits of pith off the orange. Slice into segments.
Make a vinaigrette with oil, reserved orange juice, lemon juice and seasoning using the ratio of 3 t oil to 1 t acid. Place orange segments, fennel, onion and salad greens in a bowl. Toss with vinaigrette. Either plate or serve on a large platter. Scatter pomegranate arils over if using. Finish with a large flake sea salt such as Maldon. Serves 6-8.
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Happy New Year! |
