From Page To Table

SUMMER FOOD SPECIALNeed inspiration? The newest books include a vegetarian feast from London restaurateur Yotam Ottolenghi, a definitive book on tapas, and a new collection from 'The Silver Spoon' Italian recipe kitchen

Salmon trout and cucumber salad

(Insalata di trota salmonata e cetrioli)

Serves 4

4 salmon trout fillets

4 ripe tomatoes, sliced

1 cucumber, peeled and sliced into rounds

1 tbsp chopped basil

1 tbsp snipped chives

Salt

For the dressing

6 tbsp olive oil

2 tbsp white wine vinegar

1 tbsp chopped shallot

1 clove garlic, chopped

Salt and white pepper

Cut each fish fillet in half, put into a shallow pan, pour in water to cover, and add a pinch of salt. Bring to the boil, then reduce the heat so that the surface of the water is barely trembling, and poach for three minutes. Remove the fish from the pan and set aside.

To make the dressing, whisk together the oil, vinegar, shallot and garlic in a bowl and season with salt and pepper. Pour half the dressing on to a serving dish and chill in the refrigerator for an hour.

To serve, arrange the tomato and cucumber slices on the serving dish, put the fish fillets on top, sprinkle with the basil and chives, then pour over the remaining dressing.

Recipes from an Italian Summer(newly collected recipes from The Silver Spoonkitchen) is published by Phaidon (£24.95). Photograph: Andy Sewell

Aubergine with buttermilk sauce

Serves four as a starter

2 large aubergines

80ml olive oil

1½ tsp lemon thyme leaves, plus a few whole sprigs to garnish

1 pomegranate

1 tsp za’atar (spice mix)

Maldon sea salt and black pepper

Sauce

140ml buttermilk

100g Greek yoghurt

1½ tbsp olive oil, plus a drizzle to finish

1 small garlic clove, crushed

Pinch of salt

If you can't get the Middle Eastern spice mix za'atar, you can make your own, as follows: 1/4 cup sumac (available from oriental food shops) 2 tbsp dried thyme 1 tbsp roasted sesame seeds 2 tbsp dried marjoram 2 tbsp dried oregano 1 tsp coarse salt Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well. This keeps well in a screw-top container in a cool place.

Preheat the oven to 200 degrees/gas mark 6. Cut the aubergines in half lengthways, cutting straight through the green stalk (the stalk is for the look; don’t eat it). Use a small sharp knife to make three or four parallel incisions in the cut side of each aubergine half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape pattern.

Place the aubergine halves, cut-side up, on a baking sheet lined with baking parchment. Brush them with the olive oil – keep on brushing until all of the oil has been absorbed by the flesh.

Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35-40 minutes, at which point the flesh should be soft, flavoursome and nicely browned. Remove from the oven and allow to cool down completely.

While the aubergines are in the oven, prepare the pomegranate and sauce. Cut the pomegranate into two horizontally. Hold one half over a bowl, with the cut side against your palm, and use the back of a wooden spoon or a rolling pin to gently knock on the pomegranate skin. Continue beating with increasing power until the seeds start coming out naturally and falling through your fingers into the bowl. Once all are there, sift through the seeds to remove any bits of white skin or membrane.

For the sauce, whisk together all of the ingredients. Taste for seasoning, and keep cold until needed. To serve, spoon plenty of buttermilk sauce over the aubergine halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Plenty, by Yotam Ottolenghi, is published by Ebury (£25). Photograph: Jonathan Lovekin

Mussels with garlic and parsley butter (Mejillones con mantequilla, ajo y perejil)

Serves 6

2kg large mussels

175ml white wine

1 shallot, chopped

1 pinch mixed dried herbs

Salt

Garlic and parsley butter

250g butter, softened

2 cloves garlic, very finely chopped

3 tbsp chopped parsley

Preheat the oven to 200 degrees/gas six. Holding each mussel in your hand with the wide part of the shell near your fingers and the pointed end in the palm of your hand, scrape the shells with a knife and pull off the beards. Scrub under cold running water and discard any mussels with broken shells or any that do not shut immediately when sharply tapped.

Put the mussels into a pan, pour in the wine and 175ml water and add the shallot, dried herbs and a pinch of salt. Cover and cook over a high heat, shaking the pan occasionally, for four to five minutes, until the shells have opened.

Remove the pan from the heat and lift out the mussels with a slotted spoon. Discard any that remain closed. Divide the mussels on the half shells, open side uppermost, among six individual ovenproof plates.

Beat the butter with the garlic and parsley until thoroughly combined. Using a round-bladed knife, place a little of the flavoured butter on each mussel, covering it well. Put the dishes into the oven for just three minutes, until the garlic and parsley butter has melted. Serve immediately.

The Book of Tapas, by Simone and Inés Ortega is published by Phaidon (£24.95). Photograph: Mauricio Salinas