Saltimbocca alla romanaThe Italians use a lot of veal in their cooking, especially in the northern regions.Salmon, cucumber & snow pea salad
by Dixie Elliott | Cuisine issue #155
Photo by Steve Brown 1 cup fish stock
1⁄2 cup white wine or vermouth
3 fresh or dried bay leaves
2 x 250g pieces boned salmon fillet, skin on (to hold it together)
100g snow peas, thinly sliced
1 cucumber, peeled, deseeded, thinly sliced
4 handfuls watercress sprigs
zest and juice of 1 lemon
1⁄2 cup olive oil
1 teaspoon Dijon mustard
lemon wedges to serve
Put the stock, wine or vermouth, bay leaves and 5 cups water in a deep frying pan over medium heat. Bring to a simmer then add the salmon and cover. Simmer for 8 minutes or until just cooked (but still translucent in the centre). Use a slotted spoon to remove the salmon to a plate to cool. Discard the cooking liquid.
Put the snow peas in a bowl. Cover with boiling water and stand for 1 minute then drain and cool under running cold water.
When the salmon is cool enough to handle, remove and discard the skin. Flake the salmon into a large bowl then add the snow peas, cucumber, watercress and lemon zest. Toss until well combined.
Whisk the lemon juice, oil, mustard, and salt and white pepper together in a jug. Dress the salad just before serving and serve with lemon wedges on the side.
Wine - A lighter Italian red, such as dolcetto.
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