The celebration of Easter and spring is going on here in Nordic this long weekend. In Norway, we celebrate Easter from Thursday to Monday, closing shops and businesses, and spending time with family and friends.
Amongst the outdoor activities, and the last possibilities to ski this weekend before the snow melts off, long, leisurely meals are enjoyed, from breakfast, lunch to the dinner time.
I am sure, if you have followed the blog before, that you have noticed my love affair with salmon. For lunch, or a smaller portion for an appetizer, a slice of salmon fillet, with pea puré, and chorizo is a lovely combination.
I used the cinnamon, curry salmon recipe.
The pea puré is so tasty, I love the flavor of it, as long as the peas are not over cooked into a gray mush. I just cook the peas in salted water, until just done, and then used a potato masher, to make the puré. Of course, a stick mixer works as well, especially if you are making a larger portion of it. Just be careful to leave a little texture to the puré, it doesn't need to be baby food smooth.
I have just put a lamb in the oven, and will blog about it a little later.
Till then, have a safe and happy Easter time
I'm a chef and a pastry chef, and I love food. Preparing a meal for someone is a show of love; for your craft, for the ingredients, and for the ones eating.