Jewish Life Digital Edition October 2015 | Page 55

PHOTOGRAPHS: ILAN OSSENDRYVER

Fried egg salad with an
oriental twist
8 eggs, fried
1 butter lettuce, leaves torn roughly
1 red onion cut into ½ moons
2 carrots cut into ribbons with a good peeler
1 cup coriander leaves
½ cup fresh basil leaves
1 tablespoon sushi ginger sliced into very
small strips

I love my salmon, and these two
recipes are currently my favourites:
Hot smoked roast salmon

Dressing
80ml lime juice
80ml olive oil
2 tablespoons treacle sugar
1 teaspoon heaped chopped garlic
Salt & pepper to taste

1 fillet of salmon
1 cup sugar
1 tablespoon salt
2 tablespoons biltong
spice (yes, biltong spice)

Place all the salad ingredients on the platter. Arrange the fried egg over the salad and dress. Some
firm cherry tomatoes also go well thrown in.

1: The night before, in a dish big enough to hold the fillet flat, lay the fish out skin
side down. Place all the seasoning on top of the fish and allo ܁