Recipes
This is Chef Maylin Chávez's creative take on kataifi, a traditional dish of the Eastern Mediterranean. This dish can be sweet or savory, but Chef Maylin's version, made with Acme's smoked whitefish salad, makes for a distinctly savory appetizer when served on its own, or a filling entree when paired with an herb salad. Kataifi is a popular regional snack but has particular cultural importance in Greece and Turkey. The origins of kataifi are unclear, but certain sources attribute the dish to Armenian vendors in Eastern Turkey, where it is now popularly served during Ramadan. With the addition of smoked whitefish salad, this classic dish gets a distinctly fresh spin.
For the Pickled Serrano Jam: Chop serranos. Transfer peppers to a large saucepan or Dutch oven. Stir in sugar, vinegar, lemon juice, and salt. Bring to a boil over medium high heat. Add agar agar whisking vigorously to avoid clumps. Chill for about 1 hour. Store in an airtight container. Pickled serrano jam can keep for up to 2 weeks.
For the Whitefish Salad Kataifi: Toss the whitefish salad with the diced celery, red onion, lemon juice salt and pepper. Quenelle the whitefish mixture to create small football shapes. Spread the phyllo dough onto the counter and add the quenelle of whitefish and roll the kataifi. Heat Grapeseed oil to 375, Drop the kataifi and fry until golden. About 20 seconds. Set aside on a plate with a napkin to absorb the excess oil.
For the Ancho Sauce: In a blender combine hydrated ancho peppers, apple cider vinegar, garlic, honey, salt and pepper to taste.
For the Herb Salad: Toss the herbs with lemon juice, olive oil, salt and pepper.
To plate: For plating serve herb salad, set whitefish kataifi on plate, drizzle with pickled serrano jam, spread ancho sauce on the side.
30min
10min
6-8people
Pickled Serrano Jam:
Whitefish Kataifi
Herb Salad
Ancho Sauce
This is Chef Maylin Chávez's creative take on kataifi, a traditional dish of the Eastern Mediterranean. This dish can be sweet or savory, but Chef Maylin's version, made with Acme's smoked whitefish salad, makes for a distinctly savory appetizer when served on its own, or a filling entree when paired with an herb salad. Kataifi is a popular regional snack but has particular cultural importance in Greece and Turkey. The origins of kataifi are unclear, but certain sources attribute the dish to Armenian vendors in Eastern Turkey, where it is now popularly served during Ramadan. With the addition of smoked whitefish salad, this classic dish gets a distinctly fresh spin.
Pickled Serrano Jam:
Whitefish Kataifi
Herb Salad
Ancho Sauce
For the Pickled Serrano Jam: Chop serranos. Transfer peppers to a large saucepan or Dutch oven. Stir in sugar, vinegar, lemon juice, and salt. Bring to a boil over medium high heat. Add agar agar whisking vigorously to avoid clumps. Chill for about 1 hour. Store in an airtight container. Pickled serrano jam can keep for up to 2 weeks.
For the Whitefish Salad Kataifi: Toss the whitefish salad with the diced celery, red onion, lemon juice salt and pepper. Quenelle the whitefish mixture to create small football shapes. Spread the phyllo dough onto the counter and add the quenelle of whitefish and roll the kataifi. Heat Grapeseed oil to 375, Drop the kataifi and fry until golden. About 20 seconds. Set aside on a plate with a napkin to absorb the excess oil.
For the Ancho Sauce: In a blender combine hydrated ancho peppers, apple cider vinegar, garlic, honey, salt and pepper to taste.
For the Herb Salad: Toss the herbs with lemon juice, olive oil, salt and pepper.
To plate: For plating serve herb salad, set whitefish kataifi on plate, drizzle with pickled serrano jam, spread ancho sauce on the side.
Inspired by
Chef Maylin Chavez is one of our favorite West Coast chefs who utilizes Acme Smoked Fish to blend traditional and inspired flavors from around the world. No matter which of her eclectic, featured recipes you choose to make, it’s gonna be good. Like, I’ll-be-having-seconds good.