Secrets from the Galley

Our recipe for this issue is felicia roulades with oriental taboule.
Oriental Taboule:
2 cups of wheat semolina (couscous)blog-taboule
2 cups of water
1 teaspoon of salt
pepper to taste
2 tablespoons of raspberry vinegar
2 tablespoons of olive oil
1 red pepper
1 orange pepper
1 green pepper
1 cucumber
2 garlic cloves
1 or 2 shallots
half a bouquet of mint (minced)
The juice of 2 lemons
  1. Place the couscous in a bowl.
  2. Heat the water with the salt, when boiling, pour the water on the couscous and let it hydrate for 5 minutes, then fluff it with a fork.
  3. Add the olive oil, vinegar, lemon juice and the minced mint to the bowl and mix well.
  4. Put all of the vegetables in a food processor to mince them.  Be careful not to process them too long.  Add the still crunchy veggies to your couscous and add pepper to taste.
Felicia Roulades:
1 pound of fresh salmon
1 tablespoon olive oil
4 slices of smoked salmon
3.5 ounces creamy style goat cheese; I use the "Chavrie" goat cheese
1/2 a packet of plain gelatin (1 ounce packets)
dill (minced)
  1. Slowly cook the fresh salmon in a pan with the olive oil.  Salt and pepper to taste.
  2. When cooked, put it in the food processor with the cheese and mix until smooth.
  3. Add the gelatin (see how to prepare it on the package) and stir.  Place the mixture in the refrigerator for at least 3 hours.
  4. When ready to serve, put a spoonful of the salmon mousse on a slice of smoked salmon and form a little roulade.  Garnish with minced dill on top and creamy vinaigrette around.
Tip: For the gelatin, I use white wine instead of water to prepare it; it gives more taste to the mousse.
Creamy Vinaigrette:
Mix one teaspoon of French Dijon mustard with four tablespoons of red wine vinegar, 8 tablespoons of olive oil, and at the end, the juice of one lemon and 3 tablespoons of Greek yogurt, pepper and salt.
Tip: If you don't have Greek yogurt, use the rest of the Chavrie goat cheese.
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“You can sit and watch big ships and little seals cruise by, or gaze at the reposing birds or the rushing tide below the dock. There’s a sense of intimacy here and a feeling of remoteness, even though it’s just a short distance to the mainland.”

- Doug McConnell, Bay Area Backroads