October 23-29, 2003

food

Recipes by Max Hansen

Max & Me Catering

Smoked Salmon Ceviche with Red and Yellow Tomatoes and Lime Vinaigrette

• 2 Hass avocados

• 1/2 lime

• 1 bunch fresh cilantro, chopped

• 2 jalapeño chilies, seeded and minced

• Juice of 2 limes

• 1 teaspoon Tabasco sauce

• 1 teaspoon roasted garlic, mashed

• 1/4 cup extra virgin olive oil

• 1 large yellow tomato, seeded and diced

• 1 large red tomato, seeded and diced

• Salt and pepper, to taste

• 1/2 pound smoked salmon, diced

• Cilantro sprigs for garnish

Dice avocado into 1/4-inch pieces in a small bowl. Squeeze half a lime over the avocado and toss lightly. In another bowl, mix cilantro, chilies, lime juice, Tabasco, garlic, olive oil and tomatoes, and season with salt and pepper. Mix well, cover and refrigerate for 1 hour.

About 20 minutes prior to serving, add salmon to chili marinade. At serving time, fold in avocado. Taste and adjust seasoning with salt, pepper and lime juice if needed. Spoon mixture into 6 martini glasses and garnish with cilantro sprigs. Serves 6.

Smoked Salmon Polenta with Chive Pesto

• 1 large bunch fresh chives, cut into 1/2-inch lengths

• Leaves from 1/2 bunch fresh Italian parsley, roughly chopped

• 1/2 cup pine nuts, toasted

• 2 or 3 cloves roasted garlic

• 1/2 cup Parmigiano-Reggiano, grated

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly ground pepper

• 3 cups water

• 3/4 cup instant polenta

• 1/2 cup heavy cream

• 3 tablespoons unsalted butter

• 1/2 cup shredded Fontina

• 1/2-pound piece smoked salmon, diced

• Parmigiano-Reggiano curls

• 18 whole fresh chives

To make the pesto, in a food processor combine the chives, parsley, pine nuts, garlic and grated Parmigiano-Reggiano, and pulse finely. Pour in the olive oil in small increments, pulsing after each addition, until the mixture is relatively smooth. Pour into a bowl and season to taste with salt and pepper.

To make polenta, in a saucepan, bring the water to boil over high heat. Add 1 teaspoon salt, then slowly pour in the instant polenta while stirring constantly. As the mixture starts to thicken, reduce heat to medium-low and continue to stir until the mixture begins to pull away from the sides of the pan (5 to 7 minutes). Add the cream, butter and Fontina, and stir completely. Season to taste.

Divide polenta among bowls, and arrange salmon in the center of each serving. Spoon the chive pesto around the salmon. Garnish with Parmigiano curls and a few whole chives. Serves 6.