Sukie’s Symphony

Name: Sukie’s Symphony
Yield: Serves 4 as a Starter
Cuisine: United Kingdom
Ingredients: 1 tablespoon sherry vinegar; 125g (4oz) ready-prepared small squid; 3 tablespoons extra virgin olive oil; Salt and black pepper; 1 small aubergine; 175g (6oz) plum tomatoes; 125g (4oz) pink trout fillets; Generous bunch of dill, chopped finely; ½ teaspoon caster sugar; 75–125g (3–4oz) small leaf spinach; Juice of 2 lemons

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

I made this mixture of briefly steamed squid with ribbons of pink trout on a salsa-type sauce especially for my great friend Sukie. It is a cold dish which you can serve as a first course or a main course.

Ingredients

75–125g (3–4oz) small leaf spinach
Juice of 2 lemons

Europe
United Kingdom
Fish course
Starter
Pescatarian
Gluten-free

Method

Boil the spinach for about one minute. Drain well. Put the lemon juice into a jug, and make it up to 450 ml(¾ pint) with water. Pour the liquid into a saucepan. Peel the aubergine and cut the flesh into sm