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What would you do if you could reinvent yourself? Are you frequently dreaming and scheming to come up with a plan? Where would you get your inspiration and how would you decide what matters to you most?

For me, this Jittery food blogging is a rewarding reinvention. As a speech pathologist in a small rehab hospital for the past 24 years, all it takes is one bite of a spectacular new recipe like this Lemon Smoked Salmon Hors d’Oeuvre to spark my momentum.

Lemon Smoked Salmon Hors D'Oeuvre

Lemon Smoked Salmon Hors d’Oeuvre

  • 1 1/2 lbs smoked salmon (If you live in Montreal, try a mixture of New Victoria Fish Store smoked salmon and regular packaged smoked salmon), roughly chopped
  • 1/4 c each olive oil, chopped parsley, chopped dill, finely chopped scallions
  • 2 T capers, roughly chopped
  • 1 t lemon zest
  • 1/2 t hot sauce, or to taste
  • freshly ground black pepper
  • 1/3 c lemon juice, strained

Mix all the ingredients except the lemon juice. Add the juice just before serving. (Otherwise the salmon will “cook.”) Refrigerate, and bring out a few minutes before serving so it isn’t too cold. Serves 12-18.

Lemon Smoked Salmon Hors d’Oeuvre Print Ready Recipe

Lemon Smoked Salmon Hors d'Oeuvre

Final notes:

  • Thanks to Maryann Harrison, aka Shorty Chef, for introducing me to this amazingly tasty dish, which she served with Boulangerie Guillaumes wonderful poppy seed baguette.  Bonnie Stern‘s credited with the original version.
  • FYI New Victoria Fish Store is now supplying wild salmon from Scotland.
  • Some people just want to spread good news. Unbelievable!
  • Happy Birthday Adrianne! Hope all your birthday wishes come true!
  • Wishing a happy retirement-reinvention to my good friend and wonderful occupational therapist, Sheryl Shuchat.