Light Recipes for 2004 |
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Gurkas Norge (September 2004) The recipe for these crisp zucchini rings with their salty filling is from the La Belle Terrasse restaurant in Johannesburg. Cut unpeeled zucchini into one inch sections and hollow out the center leaving a firm ring. Mash filleted and skinned sardines, mix in some chopped fresh baby dill and chopped fresh chives. Soften and bind together with light cream cheese. Fill the zucchini rings with the sardine paste. Refrigerate. Present with 1 teaspoon of sour cream on top of each ring. Top the cream with black lumpfish roe. Garnish platter with lemon wedges and parsley. Contributing recipes and your personal light cooking tricks are welcomed. Mail them to the editor. [top]
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