Gentleman's Relish and meyer lemon salsa

gentleman's relish

meyer lemon salsa

Looking for something new and fun to do for a dinner party, I cracked open my copy of Sunday Suppers at Lucques by Suzanne Goin. I had a really lovely piece of locally caught halibut and she has a recipe for a fresh herbal meyer lemon salsa to serve with halibut, so I thought I’d try that. Then, a few pages away, I found a recipe for Gentleman’s Relish. A Victorian-era spread once thought unsuitable for ladies’ palates, it’s really just an anchovy herb butter – and that just sounded amazing. So I made that, too, to spread on pieces of sourdough baguette before dinner. Both things went over well.


Any recipe that starts with a bowl of butter is fun to make.


This was also a good excuse to buy some new anchovies (we were out). This jar should last us a while.

fresh garden herbs

Both the relish and salsa are perfect things to make this time of year, when the chives are coming up and the mint is beginning to explode out of the ground. The salsa calls for savory, which I don’t currently grow, but Goin recommends substituting with equal parts fresh thyme, mint and rosemary, so I did that. The result, with the spicy-tart meyer lemons, was quite fabulous. I liked it with the halibut, but I liked it even more spread on pan-fried rainbow trout the next day. I wonder what else it would be good on – chicken, maybe?

The Gentleman’s Relish was amazing, too – I played a little loose with the quantities, but I think it could have taken quite a bit more anchovy. We put the little bit of leftover spread on steaks a few days later, which was absolutely all right. Also on steamed asparagus. Although it rapidly becomes all to easy to eat a vast quantity of butter this way. If you think that’s a problem.

Gentleman’s Relish

from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin

  • 6 Tbsp unsalted butter
  • 1 tsp minced anchovy
  • 2 tsp minced shallot
  • 1 tsp lemon juice
  • 1/4 tsp lemon zest
  • pinch of cayenne
  • 1 tsp minced parsley
  • 1 tsp minced chives
  • salt and pepper to taste

Let the butter soften, then add all the other ingredients and mash it up together. Serve at room temperature for easy spreading.

gentleman's relish

Meyer Lemon Salsa

from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table by Suzanne Goin

  • 2 meyer lemons
  • 2 Tbsp minced shallot
  • 1/3 cup olive oil
  • 1 tsp minced savory (or equal parts thyme, mint and rosemary)
  • 1 Tbsp sliced mint
  • 2 Tbsp chopped parsley
  • salt and pepper

Cut the rind off the lemons and remove the membranes from each section, keeping any juice that is expressed. Set aside the lemon sections, cutting them into smaller pieces if you like. Put the reserved lemon juice in a bowl with the shallots and a pinch of salt. Whisk in the olive oil, then stir in the lemon pieces and other ingredients.

supreming meyer lemons


8 thoughts on “Gentleman's Relish and meyer lemon salsa

  1. I have been craving halibut for the last week or so. The lemon and herb salsa sound like a perfect compliment. Do you mind me asking where you like to get your halibut? I’ve thought about stopping by Skagit Fish Market on 20, but haven’t had a chance to yet.

    1. This halibut was from Skagit’s Own (the one on hwy 20) – it was pretty darn pricy but extremely good. They said the supply of NW-caught halibut would only last about a week, then the Alaska stuff would come in.

  2. Good to know… I might have to wait for the price to come down. I have some blackberry juice leftover from some local Blackberries I defrosted (from last summer’s picking). I thought it would be great to reduce it and serve it with fish… salmon maybe. Any good recipes or ideas for that one? I seriously enjoy your blog, especially the local bits. Have you ventured back to Anacortes to try that new “local food” restaurant? It’s supposed to be similar to Local 360 in Seattle.

    1. Thanks so much for the nice comments, it means a lot!

      Blackberry sauce with salmon sounds good, I think Boundary Bay Brewery used to do that. I found two different blackberry sauce recipes, one with honey and port, and another with sherry and grapefruit juice. Maybe a little butter whisked into the reduced blackberry juice? I’d love to hear how it turns out, I have a little leftover blackberry sauce from last summer myself.

      Haven’t tried the new place in Anacortes, but when we stopped by to look at the menu it looked really promising. Should check it out.

  3. We finally made it to the A-Town Bistro in Anacortes for dinner last night. We loved everything about it. Their brunch menu looks amazing. Can’t wait to hear what you think about it.

    1. Ha! We went to dinner there last week and just tried their brunch this morning. Wow! I’m writing them up for Grow Northwest, but once that’s published I’ll put up a post here as well. Their biscuits and gravy are out of this world. What did you get?

      1. Both my husband and I had flights of beer (we were thrilled with all the choices!) and I got the halibut and chips that came with a garlic, dill and caper tarter sauce.. My husband had the boar burger. Both were perfectly cooked (nice and tender), seasoned and came with frites that were nice and crispy. I wish the prices were a little lower but it was well worth the quality. We’ll definitely head back to try out the happy hour drinks and small plates. The charcuterie board sounded inticing.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s