Smoked Salmon Roll Ups

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I pretty much slept through New Year’s Eve and most of New Year’s Day, which is why I’m still making and eating “party food” two days later. But, smoked salmon is just as tasty on January 2nd — especially when it’s wrapped around a creamy, tangy filling.

mix

There’s no recipe per se… simply mix together softened goat cheese (I used Montchevre) with lemon zest, a squeeze of lemon juice, capers, and fresh dill.

Spread the mixture on thinly sliced smoked salmon cut into appetizer-sized pieces.

Roll up!

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Garnish at will and enjoy a sublime start to any meal… or year.

Enjoying a late start in 2017,

~ Kim

French Scrambled Eggs with Homemade Gravlax

Scrambled Eggs with Dill and Gravlax

I have too much time on my hands.

(Either that, or I’m finally making time and following my culinary instincts — and taste buds — or treating myself right.)

Take homemade gravlax, for instance. It requires a 72 hour process of curing and flipping the salmon and seasonings every 12 hours. Totally worth the effort… especially when it comes to making breakfast.

Homemade Gravlax 2

Generally, I’m not a breakfast eater (I know, I know…), but I woke up hungry and in the mood for scrambled eggs — not just any scrambled eggs — Julia Child’s scrambled eggs.

(That’s what I get for reading The Art of French Cooking for fun last winter.)

There’s something about the simplicity of French-inspired scrambled eggs, gently beaten and coaxed into creamy curds with a lil’ butter and some patient attention, combined with long-awaited peace and quiet — and the first crop of irises gracing our dining room table.

Breakfast of Champions

Today my soul wanted… needed… breakfast. Simple. Sublime. Sexy.

My dill plant provided the perfect touch of color and flavor to accentuate the undertones of the gravlax and the creaminess of the eggs (nirvana) — plus a lil’ French press coffee and freshly-squeezed orange juice never hurt.

Yup, definitely worth the effort!

Homemade Gravlax

For a gravlax how-to please refer to this recipe by love & olive oil — which they subsequently credited to Saveur — and whose directions and comments were very helpful, FYI. Good stuff either way! Just be sure to rinse the gravlax thoroughly to remove the salt. (I omitted the usual salt — and pepper — from my eggs to be sure, and they were divine “bite by bite.”)

For a scrambled egg tutorial dang near close to Julia’s, click here. Do your research, people, then please your tastebuds, xo!

Have you made a special breakfast or meal for you lately?

Enjoying nurturing moi (and hopefully you…), 

~ Kim

P.S. You deserve it!