We all like firsts as they leave a lasting impression. Bringing a delicious appetizer to a potluck sets the tone and gets extra raves, as what doesn’t taste great when you’re starving?
Yes, we all like firsts, but if you love smoked salmon then you’ll likely also like seconds, thirds and fourths. Whoever said passion rarely lasts wasn’t referring to smoked salmon.
Thanks to Diana Chin for the recipe that inspired this elegant appetizer.
Chopped Smoked Salmon in Endive
Ingredients (makes about 2 cups)
- 8 oz smoked salmon, chopped into small pieces
- 2 T capers, chopped
- 1/2 red onion, chopped fine
- 1 T olive oil (more for a smoother consistency, less if you are trying to fit into a tight dress)
- 1 lemon, juiced
- 1/2 c coloured peppers (yellow, red and orange), chopped fine – optional
- 2 t fresh dill, finely chopped – optional
- Freshly ground pepper
Mix all ingredients together the night before so that the flavours mingle and meld. Serve on a single endive leaf or in a bowl, surrounded by your favorite crackers. Keep in the refrigerator for up to 5 days and can serve as a tasty addition to a take along to work lunch – if you’re not afraid of a little onion breath.
And, on another topic…
Bharati at Place des Arts was a multilayered extravaganza, a melange of song, music, beat, colour, costumes, handsome performers and the most astonishing Bollywood dance numbers. The program states: “Very often we begin to understand ourselves only after we have examined another culture in detail. Only after seeing how others live in other societies, can we examine our own culture with fresh eyes.” Interesting! Gives me ideas about examining other cultures culinary treasures. Great, great show. Thanks to Shelley for the amazing treat. And thanks for the semi-private introductory Essentrics taught by the lovely Lauren Finkelstein. A tad easier than trying to emulate the Bollywood choreography and a terrific workout.