Delicious smoked trout from the Acme Smoked Fish Company, Greenpoint.
Motion blur chickpeas and spinach with saffron and smoked paprika.
Moroccan scallops [ onion, roasted red pepper, tomato, lemon juice, garlic, cumin ]
Potato and green olive tagine. The potatoes were cooked in chermoula, the classic Moroccan marinade, usually used for fish. This chermoula is easy. In the food processor: 1 bunch cilantro, 1 bunch parsley, juice of a lemon, 1 tbs vinegar (not too strong), 1 tsp cumin, 1 tsp paprika, salt, pepper. You can experiment with it as you like, there's no set recipe. Marinate fish or chicken in this for a few hours before slow cooking it. Use a tagine if you have one.For this dish I actually par boiled the spuds, then mixed them with the chermoula and green olives. I added sliced preserved lemons towards the end.
