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

The Mad Dash ~ Smoked Salmon Canapes

Smoked Salmon

When I was a kid, one of my favorite games was Musical Chairs.

(Remember that one?)

There was something thrilling about circling those chairs — minus one — while trying to appear calm & in control, one ear tuned to perceive the slightest pause in the music. (The other was listening for covert plans by my circle-mates; elbowing and edging-out were entirely acceptable.) My eyes were constantly riveted on the passing prospects for my imminent future… a familiar tale.

Then, there was the inevitable mad dash. The scrambling and the squealing — the flailing of arms and legs (with more than a few nudges) — as everybody tried to find their place in this world, at least temporarily.

Minus one…

(I don’t recall if I was a winner or loser at musical chairs or not.)

More than likely I had a distinct advantage with my finely tuned auditory nerves. (Big fan of the Bionic Woman in later years!) My latent memory is rather fuzzy when it comes to traumatic childhood events masquerading under the guise of games.

Conclusion?

Shuffling between chairs (and piano benches) seems to be my lot in life.

I hadn’t really given much thought to that from a posterior perspective… in fact, this is the first time it even occurred to me. But (no pun intended), wherever I’m ‘parked’ is pretty much what I’m doing at any given moment.

At least it’s less random…

And I get to pick the music. ;)

My concert is finally behind me (no pun…) and I’m breathing a huge sigh of relief. Much as I love performing, rehearsals were taking a big bite out of my… time.

You don’t just whip off excerpts from Beethoven’s Sonata Pathetique or Debussy’s Clair de Lune or Schumann’s Concerto in A Minor (among others) without a lil’ preparation — or at least I don’t.

I’m tickled to report though that it was a resounding success. Fun, too!

I added a lighthearted segment at the end including such favorites as “Moon River,” “Over The Rainbow,” “Besame Mucho” and “Don’t Get Around Much Anymore” — which seems to be my theme song these days. Ahem…

All in all, enough funds were raised to send ten teenagers to camp this summer (hallelujah!) and in appreciation, they presented me with this:

(Ain’t it gorgeous?)

Thank You Bouquet

And… notice any resemblance to this?

Smoked Salmon 2

Smoked Salmon & Lemon Pepper Avocado Creme Canapes

4 oz. smoked salmon, flaked
Crackers of your choice (I used Glutino gluten-free multi-grain crackers)
1 ripe avocado
Juice of half a lemon
2 T. butter, softened
Freshly ground black pepper, to taste
Pink Himalayan salt (or sea salt), to taste
Fresh thyme for garnish

Peel & seed the avocado; mash pulp in a small bowl. Add lemon juice and mix thoroughly to prevent discoloration. Stir in butter, pepper, and salt until creamy.

Place a dab of Lemon Butter Avocado Creme on each cracker. Top with smoked salmon and garnish with thyme. Easy, peasy!

(Believe me, I was ready for a lil’ “easy peasy” at this point!)

Life and fabulous food always have a way of coming around…

Like musical chairs.

Enjoying the mad dash,

~ Kim

© 2014 Kim Bultman and a little lunch

Bending The Rules (Lemon Parmesan Pasta with Grilled Salmon)

I am (and always will be) rule-oriented.  I can’t help it; it’s in my DNA.

(The Man Of Few Words teases me about it occasionally — he nicknamed me “Miss OSHA.”)

Life (for me) feels better when I follow the rules.  Except when I’m in the kitchen.

There, all rules (real or imaginary) begin to relax a little — bend a little — and I find myself embracing rebellion.

“It’s a no-no to serve fish with cheese.”  Really?

(Profuse apologies to Scott Conant, whom I admire very much.)

At my dinner table, cheese periodically finds its way onto the same plate as a creature of the sea.  Gasp!

Call me food-rule-disrespectful, but it tastes good!  Of course, I’m mindful of “which cheese” with “what fish,” so as not to overwhelm the delicate flavor of said fish (my fellow “rule followers” will appreciate the amount of research behind that statement…) and when push comes to shove, I’ll serve it on the side, like I did this Lemon Pasta.

Laced with lemon juice and laden with shredded Parmesan (cheese…), it was the perfect accompaniment for a hot-off-the-grill slab of salmon, if I do say so myself.  (Actually, I couldn’t say so myself — my mouth was too busy enjoying the flavor.)

A quick note about my pale-looking asparagus, though… I forgot to dunk it in ice water after I blanched it.  Gasp!  (tee hee)  Maybe my DNA is restructuring.  I feel more relaxed about “rules” already.

Bending the rules (or forgetting them altogether) still makes for a mighty tasty meal.

Lemon Parmesan Pasta with Grilled Salmon

(pasta recipe adapted from a very old issue of Bon Appetit)

1 salmon filet per person, grilled until fish flakes easily with a fork

2 T. extra virgin olive oil, divided

1/4 c. pine nuts

1 large onion, chopped

1 T. finely minced garlic

1/2 t. red pepper flakes (or to taste)

1/4 t. Kosher salt

1/4 t. freshly ground black pepper

1/2 c. chopped Kalamata olives

2 T. capers, rinsed and drained

1 lb. pasta noodles (your choice), cooked and drained

1/2 c. shredded Parmesan cheese (reserve some for garnish)

Juice of 1 large lemon

1/4 t. ground thyme (or 1 tsp. finely minced fresh thyme)

In a large skillet over medium heat, saute pine nuts in 1 tablespoon olive oil until lightly browned; remove and set aside.

Add remaining oil to skillet; increase heat to medium-high.  Add onion; cook until softened, about 5 minutes.

Stir in garlic, red pepper flakes, salt and pepper, olives and capers; cook 1 minute.  Remove from heat.

Add cooked pasta, pine nuts, Parmesan, lemon juice, and thyme; toss to coat.  Serve with additional Parmesan cheese.  And fish.

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Enjoying bending the rules now and then,

~ Kim

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