“Caviar” Mousse

Lumpfish mousse finished dish

Lumpfish mousse finished dish

Mousse con uova di lompo. This dish doesn’t in fact use real caviar, but red lumpfish roe. Lumpfish mousse doesn’t quite have the same ring to it though ūüôā If you can only find black roe, feel free to use that, the taste is exactly the same. This is a very easy antipasto, especially if you use tinned beans, but looks quite impressive. The original recipe used smoked trout, but I found it impossible to find both here¬†and in the UK, so I got very good results when I used smoked salmon. It is worth spending a little extra on the smoked salmon though, as the cheaper varieties tend to be very salty. Be careful when seasoning the beans for this reason. Serves 4.

  • 140g smoked salmon
  • 600g plain yoghurt
  • 400g boiled cannellini beans, canned are fine
  • Red lumpfish roe, enough to make a thin layer, 1 jar will probably be enough
  • Lemon juice
  • A sprig of rosemary
  • Olive oil
Lumpfish mousse ingredients

Lumpfish mousse ingredients

  1. Blend the smoked salmon, the yoghurt and a tablespoon of lemon juice in a liquidiser. Keep a little of the smoked salmon aside to use as a garnish.
  2. Blend the drained cannellini beans,  the leaves from the rosemary sprig and 4 tablespoons of olive oil. Season with salt and pepper.
  3. Assemble the mousse in 4 wine glasses, a layer of  cannellini beans, a thin layer of lumpfish roe and a layer of the smoked salmon and yoghurt mixture.
  4. Garnish with a little chopped smoked salmon.
  5. Serve with toast or bread sticks (grissini).

Roast spareribs with garlic and rosemary


Serves 4

Roast spare ribs ingredients

Roast spare ribs ingredients

  • 1 kg ¬†Pork spareribs
  • 2 cloves¬† garlic
  • 2 sprigs¬† rosemary — removed from the stalk and roughly chopped
  • olive oil
  • salt and pepper
  1. Make incisions in the meat and insert slivers of garlic
  2. Drizzle on some olive oil and make sure the ribs are well covered
  3. Season with salt and pepper and add the rosemary
  4. Roast at 180 ¬įC for about 1 1/4 hours
  5. The ribs should be well coloured and very tender
Roast spare ribs finished dish

Roast spare ribs finished dish


Trout with rosemary

This is another really simple dish. It works best with fresh bay leaves, but if, like me, you forget to go to the market, dried are ok. The rosemary must be fresh however.  

Per person


¬† 1¬†¬†medium trout per person — cleaned, washed and dried
  a couple of sprigs of rosemary
  4 or 5 slices of lemon
  4 or 5 bay leaves
  olive oil

  • Season the inside of the trout with salt and a little olive oil
  • Stuff the cavity with the rosemary, a coupe of slices of lemon and a
    couple af bay leaves
  • Put the rest of the bay leaves and lemon slices around the trout, wrap
    with silver foil.
  • Bake at 200 C for 15 – 20 minutes depending on the size of the fish.

Finished dish

Potatoes with garlic and rosemary

A great side dish. Goes great with¬†a roast. If you don’t have to meet anyone within the following 24 hours, peel and eat the garlic, it’s delicious. Otherwise fish it out and throw it away. The potatoes will still retain a distinct but not overpowering garlic kick. Serves 4

Potatoes with garlic and rosemary finished dish

Potatoes with garlic and rosemary finished dish

  • ¬† 4¬†¬†medium¬† potatoes — diced
  • ¬† 1¬†¬†head¬† garlic —¬†separated¬†into cloves, but not peeled
  • ¬† 2¬†¬†sprigs¬† rosemary — removed from the stalk and roughly chopped
  • ¬† olive oil
  • ¬† coarse sea salt
  1. Fry the potatoes and garlic in a little olive oil over a medium heat
  2. When nicely brown and cooked through (about 25 mins) , throw in the rosemary
  3. Season with sea salt and serve immediately.