Salmon and Mint Crushed Broad Beans on Ricotta and Grilled Bread

, from Issue #36. August, 2015
Photography by Manja Wachsmuth.
    Salmon and Mint Crushed Broad Beans on Ricotta and Grilled Bread

    Serves: 4

    INGREDIENTS

    300 grams hot smoked salmon
    500 gram packet frozen broad beans
    200 grams ricotta (I used Clevedon Valley Buffalo Co.)
    finely grated zest 1 lemon
    8 slices ciabatta
    olive oil
    1 clove garlic, peeled
    small handful rocket

    Mint oil
    ¼ cup finely chopped mint
    ¼ cup olive oil
    1 tablespoon lemon juice
    1 clove garlic, crushed
    sea salt and freshly ground pepper

    METHOD

    Mint oil: Combine the ingredients in a bowl and season.

    Bring a pot of salted water to the boil and drop in the broad beans. Cook for 2 minutes after the water has returned to the boil. Drain and refresh in cold water. Peel, discarding the skins, and place the beans in a bowl. Lightly crush half the beans with a fork, leaving the rest whole then stir through half the mint oil.

    Combine the ricotta and lemon zest in a bowl and season.

    Brush both sides of the bread with olive oil and grill until golden and crisp. Rub one side of the bread with the cut side of a clove of garlic.

    To assemble: Spread the grilled bread with ricotta and place on serving plates. Spoon over the broad beans and top with pieces of salmon. Drizzle with the remaining mint oil and garnish with rocket. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    Issue #118
    Check out our
    latest issue:

    Issue #118

    The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!