Laverbread Salsa

• 3 dl chopped (canned) tomato
• 1 dl laverbread (see picture -->)
• 2 tbsp fresh lime juice
• sea salt and freshly ground black pepper to taste
• Tabasco sauce to taste
• 2 tbsp chopped parsley or coriander

Put all ingredients into a bowl and mix well, while taking care not to mush the tomatoes. Will keep in the fridge for a couple of days. This salsa goes partularly well with fish.

The fishermen don't sail between Christmas and New Year. Therefore my fishmonger is only offering farmed fish these days. He also had a wonderful slab of real fresh glistening swordfish, flown in from god-knows-where.

We simply fried the fish with some salt and peppar and a squeeze of lemon and had it with the salsa above. Seared tuna or other fish likebass, monkfish, mackerel or salmon would have been just as well.

The dish can be completed with a serving of rice, or simply some roasted rustic bread.

Meanwhile, Charles Tyrwhitt is having its end-of-season sale and we learn to braid cornrows.