1. Meet Irene and Margaux

Welcome to The Salmon Pink Kitchen, a podcast that celebrates food and the sisterhood. 

In this first episode, hosts Irene Olivo and Margaux Vialleron introduce the podcast’s mission and cook together virtually in celebration of their friendship. Press play to meet us and scroll down to share our recipes: welcome to the salmon pink kitchen! 

In the upcoming episodes, we will invite guests whose professions or hobbies are broadly related to the food industry to join our virtual dinner parties to discuss how food, identity and culture intertwine in their lives. In our next episode, we’ll focus on the themes of Food & Sustainability with Pilar Pedrinelli, who works in the capacity of Global Public Engagement Manager & Sustainability Advocate at The Rainforest Alliance.

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Salmon Pink Newsletter: https://tinyletter.com/Salmon-Pink-Kitchen 

Recipes from the episode:

Winter sardines on toast with orange & saffron aioli 

Aoili:
1 garlic clove
1 egg yolk
200ml olive oil
Juice of one lemon
Juice of one orange
Saffron (powdered) 
s&p

Pickled fennel:
Half a fennel, chopped into strips (keep the fronds)
A splash of white vinegar
s&p

Toast:
2 slices of sourdough bread
Sardines (fresh or canned)
Lemon juice
Black pepper

Start with your aioli. In a mixer, add the garlic, the egg yolk and a little olive oil. Start the mixer and gradually add the rest of the olive oil so to get an emulsion. Add the lemon and orange juice, the saffron, salt and pepper to taste and give it one last mix. Taste and add more seasoning if needed. Chop your half fennel in thin strips and add them to a bowl together with the fronds. Add a splash of white wine vinegar, s&p, mix and leave for 10/15 minutes for a quick, crunchy pickle. If you are using fresh sardines, season them with black pepper and lemon juice before grilling them for a few minutes. If you are using tinned ones, drain them from their liquid and set them aside for plating. It’s time to assemble our toast!

Gratin with swiss chard and anchovies 

1 bunch of swiss chard
100g unsalted butter
4 garlic cloves, finely chopped 
2 /4 tbsps plain flour
200/250 ml almond milk 
Nutmeg to taste 
10 anchovies fillets 
1 tbsp olive oil 
1 lemon, juiced and zested 
50g parmesan, grated 
S&P to taste

Preheat the oven to 180C fan. Wash the swiss chard and separate the leaves from the stalks. Chop the stalks in small cubes. Bring salted water to the boil and cook the stalks until tender. Add the leaves and cook for another minute or two. Squeeze and remove all water. Set aside to marinate in half the juice of the lemon. In a large casserole, melt the butter gently, add the garlic and lemon zest and cook for 2 minutes on a low heat.  Start incorporating the chard and coat with butter. Cook for 2 minutes. Sprinkle the flour and stir around energetically for another minute. Here you should be looking at the milk thickening - you may add more flour as you’re about to make a rather rustic bechamel. Slowly and as you continue to stir, pour the almond milk. Add the other half of the lemon juice and half of the parmesan. Continue to stir. Add pepper and nutmeg to taste and reduce the heat. Leave your creamy mixture to simmer for 10 minutes. Pour the gratin into a dish and criss-cross with anchovies fillets. Grate the leftover parmesan on top and bake for 30 minutes, or until golden. Allow the gratin to cool before serving. 

Bon appétit !