I follow an Instagram account called Stephen Cooks French, all one word, of course, which always messes with my brain. A recent photo of his that he posted was a tarte au saumon fumé, or a smoked salmon tart, pictured here. According to Stephen, the crust is puff pastry, topped with a seasoned fromage blanc
There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking. A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was
This recipe comes from the 2018-published cookbook entitled Everyday Dorie, by Dorie Greenspan. I bought it recently after seeing quite a few bloggers share some of this book’s recipes on Instagram. Personally, I’ve never gotten to “know” Ms. Greenspan. It’s probably because I first learned about her when the book, Baking with Julia, was published.
My daughters always loved deviled eggs, so I used to make them often at Easter and other holidays. Now that they’re grown and gone, I realized I haven’t made them in years! I typically made them with mayonnaise and sour cream, and sometimes a smidgen of Dijon mustard. But deviled egg filling is something with
Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery, depending on the quality of the restaurant.
Back when I catered, I once created a quesadilla bar for a smallish party. It was a lot of work, with two skillets going, but the guests enjoyed choosing their custom ingredients and their ooey gooey appetizers. If my memory serves, I had chicken, beef, and shrimp, peppers and onions, tomatoes and mangos, good cheeses,
Another salmon spread? There are so many out there, and I even have a few on this blog, but I love salmon in all forms. What makes this spread different is that both grilled salmon and smoked salmon are used, and it’s served warm. So it’s not just a cream cheese mixed with bits of
In January, after I posted on a soup recipe from the cookbook Back to Square One, by Joyce Goldstein, I was told in a comment that the Gravlax recipe in the same cookbook was the best. Sandra, an Aussie known to many of us bloggers as “lady red specs,” is the one who left the
When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy. You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more. Since I was about to have overnight company,
One day I was searching on Epicurious.com and came across a recipe that got my attention. The recipe is “Smoked Salmon 7-Layer Dip.” The name befuddled me at first, because when I think of layered dips my mind goes directly to Mexican-inspired dips with beans, guacamole, sour cream, cheese, salsa, and so forth. Although I