Monday, January 3, 2011


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

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