A flower to taste: Mace

Have you heard of the mace flower? Here’s a clue: this subtle spice comes from the nutmeg tree … just like the nutmeg, which it wraps in a beautiful scarlet red when it is fresh, turning to amber yellow when dried in the sun! Its flavour is similar to nutmeg, but perhaps a little softer and more refined. Its harvest begins right now in Sri Lanka where it comes from so now is just the moment to try it in a simple and delicious recipe: a salmon, broccoli and mace tart.

The spice of choice for gourmets…

The slight bitterness of mace is the perfect match for delicate dishes, making it the spice of choice for gourmets.

Of course, it is better to use it whole rather than ground; it will keep longer. But broken into small fragments, these pretty « flowers » bring a small, crunchy and pleasantly scented touch to your dishes.

Excellent with delicate fish, marinades or pickles, mace also will beautifully enhance gingerbread, fruit compote and works wonders with chocolate … A spice to be discovered!

Salmon, broccoli and mace tart – Terra Madre –

Ingredients for 6 people:

• 300 g of chopped, steamed broccoli or cauliflower
• 400 g of steamed salmon shopped into small pieces
• 1 carton of soya cream
• 3 eggs
• flaky pastry
• Terra Madre mace flowers
• A few leaves of fresh coriander
• salt and pepper

Method:

• Beat together the eggs, soya cream, chopped coriander with a pinch of mace.
• Season with salt and pepper.
• Line the tin with the pastry.
• Place the salmon and broccoli on the bottom of the tart.
• Pour the mixture on top.
• Put it in the oven and leave to bake for about 35 minutes at 200°C .
• Eat hot or cold, with a seasonal green salad!