This may look and seem a bit fussy, but it really is relatively easy for a showstopper party canape that is mouthwateringly delicious. I started making this a few years ago when I got a new mandoline with the waffle weave attachment. I started out by making the sweet potato waffle chips and they seems like a nice vessel for something tasty.
These cakes began as an attempt to cross Maryland crab cakes with my grandmothers canned salmon patties. Then I got carried away, incorporating a wonderful locally made green pepper jam into the cakes and their topping.
This is an "at home" deconstructed variation on sushi or sashimi, where sushi rice is placed in a bowl or on a plate and topped with seafood and vegetables. I cooked the rice in green tea and also cured the salmon with it,
Known colloquially as the LEO, the combination of salty lox, softened onions, and scrambled eggs is a highlight of breakfast at the Jewish delicatessen.
I learned this technique for making salmon from one of my aunts in Norway. She used pre-made lemon pepper, which works just fine, but I like it even better with fresh lemon zest and pepper.
Do you remember how Marcel Proust wrote so rapturously about petites madeleines and how the very smell of those little cakes instantly transported him back to his childhood? I have a similarly strong - but completely opposite - reaction to the sight of those 15-ounce cans of cheap pink salmon you find in the supermarket.
This is a tasty, healthy combined dish once it all comes together in the end, especially if you let the beans sit and meld a bit with the other ingredients before serving as the flavor improves exponentially after even a half hour wait.
This is a dish inspired by my Danish heritage and my love for Japanese cooking—both of which reflect simplicity and beauty. Lemon juice on top brings out the vibrant pink of the shallots, and the jade rice has a brilliant green hue, making this dish feel extra special.
I can't post this recipe without first coming clean. . . I've never been a salmon fan. Sure, I like nova on a bagel but I'm jewish and that comes with the territory. However, my husband loves salmon and is always nagging me to cook it. I've always refused until tonight. I was browsing at the market when I spied a beautiful piece of wild salmon and thought why not. I had been planning to make a Middle Eastern inspired eggplant spread so I threw the salmon in the mix.
I know it's strange, but the truth is, I really hate seaweed. I do, however, love sushi. My seaweed aversion means that most of the time I am limited to sashimi and nigiri. Now, I'm not complaining, but sometimes a girl wants to mix it up a little.
