Updated: Jun 22, 2020
We all know it, you buy fresh herbs and use half of it and then they are left to die in your fridge. So sad, so very sad. At my local veg monger they have these enormous buckets of parsley - I love them, however I can never use it all, so it ends up in the fridge going yellow and then in the bin... Or they used to end up like that. But not any more.
Back in the days when I was young and unbroken I worked at restaurant Noma, yes it's right - THE restaurant Noma in Copenhagen (Now serving Corona burgers).
Anyway, back in 2010 we made a green rocket (arugula) sauce with a fresh and tangy flavour. This sauce was something special,and so one day I was staring at the yellowing parsley in my fridge and I thought - I can just make the parsley version of that sauce. So before you sort of feel like this parsley spread will be the closest thing to you having eaten at Noma, please keep in mind that I did not make an effort to dig into my notebooks to find the actual measures of the original sauce, I freestyled from my memories - and as I recall, it's pretty damn close - and tasty. Except it's obviously not made with rocket salad.
Ok, so here is it the Parsley spread recipe ( I have made it thicker, hence "Spread" and not sauce - you get it!)
The parsley rescue spread, distant memory Noma style.
Yield: 4 servings
Prep time: 8 minutes
Cooking time: none
Parsley spread ingredients:
1 bunch Parsley
2 tbsp sunflower seeds
50 ml olive oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
2 tsp honey
salt to taste
Salad and marinade
2 heads little gem lettuce or similar
4 slices of smoked salmon
1/2 head oxheart cabbage
3 tbsp soy sauce
1 tsp. grated ginger
Rinse and drain the parsley and the lettuce.
If the parsley has thick stalks, break them off, if it's only thin little baby stalks - chuck 'em in the blender.
Time to blend!
Well first add all the remaining ingredients except for the oil.
Now blend until smooth.
Then add the olive oil little by little whilst blending.
Stop the blender, taste the spread, season with salt and possibly more vinegar to taste.
Slice the cabbage thinly and gently crush it with your hands with the soy,finely grated lime zest, lime juice, and ginger. You might want to start with half the ginger, and then add more if you want it more powerful.
Here you decide if you want to A) eat a salad or B) have salmon on toasted sourdough
A) Plate up the little gem with the sliced cabbage on a funky looking plate, top with smoked salmon and two spoonfuls of parsley spread.
B) Spread the parsley spread on the toasted bread top with little gem, smoked salmon and cabbage.
Eat your meal with a good conscience, no food waste here - thank you very much!
TIP: This spread is great on any type of fish or meat, or as a dip for crisps and veggie sticks. As a dip, you can mix it up 1:1 with sour cream or greek yoghurt and add some chili to it, to spice it up. Basically you can eat it with anything!
If you have other soft herbs like chives, dill or tarragon hanging around - you can add those too, oh and rocket salad of course!
You can also leave out the sunflower seeds and make it into a sauce - closer to the original recipe.
Let me know how you like this lovely spread.
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Take care, lot's of love
More salmon recipes - YES PLEASE