Aνηθον
The dill is grown as seasoning plant since Ancient Greece. It is widely used in Germany, Eastern Europe and Scandinavia, but also in India and in many other countries of the world, mainly in combination with fresh fish.
Its leaves and seeds are very aromatic, quite similar to fennel for smell and properties. Leaves, fresh or dried, are used to season various culinary preparations (usually salads, fish, meats and sauces); seeds are used to flavor liqueurs and jams.
Dill is present in today's recipe to freshen up a tasty salad of pearl barley with smoked salmon and swordfish. The combination of dill and salmon definitely reminds of Scandinavian tastes and smells, while barley and swordfish evokes Mediterranean summertime, warm climate and beach life...or is it just me desperately longing for it?
Well, anyway, here are ingredients for the 4-serving recipe:
200 g pearl barley
150 g smoked salmon
50 g smoked swordfish
1 l fish broth
10 g dry ginger root powder
10 radishes
1 lemon fruit
1 sprig dill
1 fistful walnut kernels
EVO oil
salt and pepper
- Bring the fish broth to its boiling point and pour the barley in it. Lower the heat and cook it for about 40 minutes, until it is al dente
- Drain the barley and drop cold water on it. Then, collect it up in a salad bowl
- Cut both the smoked salmon and the smoked swordfish to stripes
- In a small bowl, emulsify 6 tablespoons of EVO oil with the lemon juice, a pinch of salt, freshly ground pepper and chopped dill
- Add to the boiled barley the stripes of salmon and swordfish, the ginger root powder and radishes cut into thin slices
- Season it with the prepared sauce and sprinkle it with some chopped walnuts
- Seal the salad bowl with plastic wrap and keep in the refrigerator for about 6 hours
- Before serving, keep it at room temperature for about 10 minutes, add EVO oil if needed
In the table below Nutrition Facts are detailed for this appetizer. Data is provided per serving.
Wish a sunny and happy day to everyone!! 
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