We normally make dishes that express the best of their country or region of origin, whether they be a classic Italian spaghetti with the perfect bolognaise, a perfect Mexican guacamole, or good ‘ole Southern Brunswick stew. But now and then it is a treat to mix cuisines. Here is one that travels from India for the bread, to Italy for the sauces, and to Alaska for the salmon. It ended up at our lunch table in Healdsburg and, we hope, will find its way to you. Here is our salmon naan with balsamic cream and pesto for 4 persons.
WHAT YOU NEED: 4 small naan breads; 9 oz of thinly sliced smoked salmon; and a little coarsely chopped basil for garnish.
For the pesto: 3 1/2 oz of fresh basil; 1/2 chopped garlic clove; 1 oz of pine nuts; 1 oz grated Parmesan; 2 fl oz of extra virgin olive oil; and salt and pepper.
For the balsamic cream: 3 oz sour cream; 2 oz plain yogurt; 1 tsp balsamic vinegar; and 2 tsps fresh chopped basil.
WHAT TO DO:
1. Make the pesto by chopping the basil in a food processor. Once finely chopped, add the garlic, pine nuts and Parmesan and chop/mix thoroughly. While the food processor is running, slowly add the olive oil until smooth and slightly runny. Add salt and pepper to taste.
2. Make the balsamic cream by mixing the sour cream and yogurt in a bowl and then stirring in the vinegar and basil.
3. Lightly toast the naan breads.
4. Place each naan on a serving plate, spread the balsamic cream equally over each and then top with the smoked salmon. Drizzle with a little pesto, add freshly ground pepper to taste and sprinkle with the coarsely chopped basil.
AND FOR THE WINE:
For some reason, our Stark Damiano Vineyards Viognier works well with this dish and brings California into the cultural mix.