Knish: This lovely little Jewish delight seamed like a great vessel with which to display some first of the season Lambert cherries. I at once thought about stuffing them full of a pork product of some kind but then started to think whether or not Canada has a non-extradition treaty with New Jersey. Since I didn`t even know where to begin looking for such info and knowing what can happen to a bearded man who gets on the wrong side of a knish, I opted for sticking just to the cherries. A wonderfully simple dough consisting of potatoes, oil and flour, plus the addition of some salt and herbs wrapped around mashed potatoes that I mixed with cherry chutney. Egg washed and then baked. So simple, so delicious.
Along with that I made a west coast seafood cake. Thanks to one chef RJB, I now know the only way to make a fish cake. Forget the breading and the frying. My version consisted of nice diced pieces of Ling cod, Tofino shrimp meat, and a light halibut mousse to bind it all together. Add to that a fine dice of onion, leek, celery and fennel.
Atop the knish I put some more of the cherry chutney. Atop the fish cake I put an apple relish. Below the whole ordeal I put a basil pistou.
That`s all folks...Sean Peltier
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