A taste of Belgium

Invite a few friends over who don't mind being guinea pigs and try out new recipes... kind of... A mix of tried and true and new is always safest and having a contingency plan, a must (for me, at least, as one of my friend was teasing me about last night).

Main Course: Stuffed faluche

I found this recipe/idea online. When I was researching recipes for the faluche a few weeks ago, I came across a video from my hometown's TV where this preparation was explained and it sounded soooooo good, I just needed an excuse.

This recipe can be prepared as an appetizer or a main course, just change the size of the bread.

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Ingredients:

• Individual faluches (see previous post) - a bit thicker than normal to be used as dish.
• Butter
• Smoked salmon
• Salmon (fresh or canned) - I used fresh
• Extra-small shrimp or salad shrimp
• Mixed greens
• Tomatoes or asparagus
• Head of lettuce
• Mayonnaise
• Salt, pepper, herbs
• Vinaigrette

Preparation:

1. Poach the salmon (5-7 minutes in boiling water). Then take it apart with your fingers. Delicately mix it with mayonnaise, salt, pepper and your favorite herbs. Do not crush the salmon.
2. Take your faluches and cut from the top to make some kind of trough. Remove the bread inside and either set aside for different use (making bread crumbs, pudding...) or discard.
3. Butter your bread trough and line with smoked salmon.
4. In a separate bowl, mix your greens with your vinaigrette. I used store-bought raspberry vinaigrette but you can make your own. Try and use perfumed vinegars and different oils.
   
5. Put some of the greens on top of the salmon.
6. On the bed of greens, put some of your salmon salad.
7. Decorate the whole thing with pieces of rolled smoked salmon, tomatoes or asparagus, and shrimps.
8. Place on a plate covered with leaves of lettuce. Place more of the tomatoes or asparagus around your faluche for decoration.

The food itself is fresh and very summery. The size of the faluche dictates how hungry you have to be. All in all, I am really happy with the way it came out and this is definitely going on the must-have list. And when you think about it, many variations are possible, both sweet and savory.

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