This week, we’re spotlighting recipes from Jacques Pépin Heart and Soul in the Kitchen (Houghton Mifflin Harcourt), a collection of fuss-free recipes straight from Pepin’s kitchen. Try making the recipes at home and let us know what you think!
Photograph by Tom Hopkins
By Jacques Pépin
When I am pressed for time or surprised by unexpected guests, I often serve this dish with drinks. I usually have smoked salmon in my refrigerator, and this sauce of mayonnaise, horseradish, and yogurt takes only a minute to put together. It is also great with poached fish. The splash of tequila lends a special touch.
3 tablespoons mayonnaise
1 tablespoon plain yogurt
2 teaspoons grated fresh or bottled horseradish
4 flat tostada shells
4 ounces sliced smoked salmon
12 oil-cured black olives, halved and pitted
1 tablespoon tequila
1 tablespoon chopped fresh chives
Mix together the mayonnaise, yogurt, and horseradish in a small bowl. Spread equally on the tostadas. Arrange the salmon slices on top and sprinkle the olives over the salmon. Splash with the tequila and sprinkle on the chives.
Serve the tostadas whole or cut into pieces.
Reprinted with permission from Jacques Pépin Heart and Soul in the Kitchen (Houghton Mifflin Harcourt).
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