 |
| Salmon and Trout |
Look for a thick piece of softly hot-smoked salmon or use cold-cured lox. Our favorite of the former (in San Diego) comes from Point Loma Seafood. This preparation is also very good with smoked trout.
½ lb. hot-smoked or cold-cured wild salmon
----------
about ½ C. crème fraiche
about 1 C. thinly sliced cucumber
about ½ C. thinly sliced red onion
about ¼ C. capers, chopped
thin slices of pumpernickel bread or baguette
---------------
To eat, spread bread slices with a thin layer of crème fraiche and top with a cucumber slice and some salmon. Sprinkle onions and capers on top. Yield: 4 small servings
Wines: dry whites, light reds
No comments:
Post a Comment