Tag Archives: Picnic food

PICNIC FOOD – Potato salad with smoked fish, asparagus and green beans

Coronavirus Restrictions have eased in Melbourne recently and with it comes the freedom to see friends by having picnics. It sure beats Zoom.

Easy and transportable food include smallgoods, smoked fish, cheeses , good bread, and as always vegetables –  made with  raw or cooked vegetables.I have made the occasional frittata, either with  zucchini or asparagus (in season ) and asparagus with homemade mayonnaise or sautéed with capers. Dips and spreads are also convenient – beetroot is always a favourite. All easy stuff!

What is good about picnics is that the  friends also bring food and a simple picnic turns into a feast. There have been hot quiches and Spanakopita, Pâtés and fresh fruit.

THis is a version of a salad  I used to make many years ago when I lived in Adelaide with  laschinken a dry-cured, cold-smoked pork loin. The butchers in the Barossa Valley where many of the settlers  were German or of German origin. I was also able to purchase it at the Adelaide Market. It is interesting how foods made in the long distant past resurface.

The following is a simple salad I made with smoked fish –  hot smoked, cold smoked, gravlax or fresh cooked fish.

Below, in the photo , you see the ingredients: salad greens (I used endives), cooked green beans and asparagus,  chunks of smoked fish, potatoes, spring onions, homemade mayonnaise, capers and herbs – I used parsley, tarragon and some of the light green tops of celery.

Slice the potatoes, the spring onions and chop the herbs.

Line the salad bowl or container with the green leaves and place the sliced potatoes on top.

Begin by distributing the herbs and spring onions and capers throughout the potato layer(s).

Insert the green beans and asparagus in between the potatoes and on top.  Lightly salt the ingredients (if you wish) and remembering that the mayonnaise and smoked fish both contain salt.

This is what I carried to the picnic. I took the mayonnaise and and the chunks of smoked fish separately .

Dress with the mayonnaise and place the chunks of fish on top when  ready to eat it.

There are many types of fish  that have been smoked and you do not have to use Atlantic Salmon and Ocean Trout.  The most commercially available smoked fish in Australia is from Tasmania and I am not a great fan of fish farmed in sea cages.  Imported farmed Atlantic Salmon and Ocean Trout is available in Australia. For more information on imported product, look for country of origin labelled on the packaging and refer to seafood guides produced in that country.

Rainbow trout is caught in rivers, dams and lakes (land based) and is sustainable.

For other recipes:

Frittata:

ALL ABOUT MAKING FRITTATA and Podcast with Maria Liberati

FRITTATA: SAUSAGE and RICOTTA

ASPARAGI DI BOSCO and FRITTATINA (Wild Asparagus continued, and Frittata)

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With Mayonnaise:

CHICKEN LAYERED WITH A TUNA AND EGG MAYONNAISE ; A cold Chicken dish

YEARNING FOR VITELLO TONNATO

ITALIAN RUSSIAN SALAD, no beetroot

APPLE STRUDEL (TRIESTE: Strucolo de pomi)

This is a recipe for an apple strudel as made in Trieste. Unlike the very thin pastry common in the Austrian strudel and other European countries that once belonged to the Austrian- Hungarian empire, the pastry in a Triestine strudel is not as thin and therefore easier to roll.

Cooked strudel cut 2

Autumn is a good time for apple desserts and I was asked recently about suitable food to take on a picnic. This apple strudel is nice to eat hot or cold and the pastry does not go soggy.

With Easter coming up and apples been so abundant, a Strucolo de pomi could be the go.

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I have written about Strucolo before and as a child it was my job to prepare the apples. Here is the link to the recipe:

STRUCOLO DE POMI (Apple strudel as made in Trieste).