Tag: salmon

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Swimming Upstream

By Fran Hill

This year.

*sigh*

Am I right?

Even before politics got super crazy and the world got weirder, I was struggling with 2016. It has been the year that I can’t keep up. Sure, I did have a major surgery half way through, and recovery wasn’t exactly the piece of cake that I assumed it would be. But I can’t blame everything on health issues. Seriously. I just can’t keep up.

I haven’t given up. I plan. I try. I trudge ahead. I struggle. I fail. Nothing goes according to schedule. I have cut back and lessened my expectations. Still, I fall behind.

I feel like I am swimming upstream all the time. Every little success is punctuated with an,”Oh, crap. I forgot about that other thing.”

But hey. Salmon swim upstream, and they make it. In fact, they make it especially delicious when they are smoked, thinly sliced and paired with herbed cream cheese. I may not be keeping pace with everything, but my appetizer game is still strong. The recipe for Smoked Salmon Stacks is part of my arsenal of simple nibbles that come together easily and dare my guests to be impressed. If I have to swim upstream, I am in good company.

Smoked Salmon Stacks are a simple appetizer and perfect for a New Year’s Eve party.

Smoked Salmon Stacks

8 ounces cream cheese, softened

1-2 tablespoons of sour cream

1 garlic clove, minced

Zest of one lemon

3-4 tablespoons fresh dill, chopped

Pinch of salt

6 large flour tortillas

1 tablespoon spreadable butter

12 ounces thinly sliced smoked salmon

Combine cream cheese, 1 tablespoon sour cream, minced garlic, lemon zest, dill and salt. If the mixture is too stiff to easily spread, add the other tablespoon of sour cream. (This will depend on the brand and temperature of the cream cheese.)

Spread one flour tortilla with one-fourth of the cream cheese mixture. (If you are cutting into squares for presentation, you don’t need to spread cream cheese to the edges. But I do, and the trimmings become a snack for the cook.) Arrange a single layer of smoked salmon over the cream cheese. Spread a second flour tortilla with a very thin layer of butter. (This is the glue to hold the stack together, but you don’t need much. These aren’t Butter Salmon Stacks.) Place that tortilla butter side down over the salmon. Spread another layer of one-fourth of the cream cheese mixture. Again, a thin layer of salmon over that. Finish with another lightly buttered tortilla placed over the salmon.

Repeat with the remaining ingredients for a second salmon/tortilla stack.

Wrap each stack in plastic wrap and chill for at least 4 hours (and up to 72 hours). The filling should set and become firm enough to easily cut into squares. (I used a ruler and cut 1-inch strips that were then sliced into 1-inch squares.) Serve speared with toothpicks and lemon wedges on the side, if desired.

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their three dogs ranch near Colome.

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Keep It Simple

By Fran Hill

My garden is finally planted and growing well. Porches and patio have been outfitted with Adirondack chairs and tables and adorned with pots of vibrant blooming flowers. The new grass we seeded early this spring is lush and green. I have a stock of firewood for the fire pit. It is time to host a patio party.

Entertaining in the summer doesn’t have to be elaborate. The season, by its nature, is all about casual. Invite a few friends over. Chill a bottle of wine, pick up a 6-pack, brew a pitcher of sun tea or stir up some lemonade. Snacks can be as simple as popcorn dusted with parmesan cheese, chips and salsa, pretzels and peanuts, cheese and crackers, veggies and dip or some fresh fruit. Nobody is giving bonus points for knocking yourself out. Keep it simple and just have fun.

Smoked Salmon Pizza is a super simple appetizer that is a perfect cool addition for a summer party. Created from purchased ingredients with just a little slicing and spreading, it leaves plenty of time for summer fun at your patio party.

Smoked Salmon Pizza

purchased flatbread, naan, or pita bread

whipped cream cheese

smoked salmon, thinly sliced

cucumbers, thinly sliced

red onion, thinly sliced

capers, drained

freshly ground black pepper

fresh dill, snipped

lemon wedges, optional

Preheat oven to 425F. Heat flatbread, naan or pita directly on oven racks for 5-8 minutes to slightly crisp. Allow to cool.

Spread flatbread with cream cheese. (I like a thin layer, but spread it thickly if that’s your thing.)

Carefully separate the salmon into layers and arrange on top of the cream cheese. Top with cucumbers and red onions. Sprinkle capers over all. Add a crack of fresh pepper. Snip fresh dill over all.

Cut into small wedges and serve. Offer lemon wedges to squeeze over individual portions. (I love it; Hubs does not.)

Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and their two dogs ranch near Colome.

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In Hot Water

By Fran Hill

After blogging for almost 6 years, I had come to the point where I not only accepted, but embraced the fact that I am only a”sometimes blogger.” I had decided that I didn’t need to adhere to a publishing schedule. It better suited my style to just blog when I had something to say or an excellent recipe that I had to share RIGHT NOW. I was OK with that. I hoped that my readers were, too. If not, there were lots of other bloggers out there that were regular posters. I couldn’t be everything to everyone all of the time. To make it work for me, I had to do what I loved in a way that I loved doing it.

Then, South Dakota Magazine approached me about doing submissions for this website. It has been an excellent opportunity to expand my audience, but threw a wrench into all that Zen. The magazine has a schedule. I *had to* find something to say on a regular basis. And, more importantly, I had to prep and photograph more recipes that were worth sharing. Yikes. There goes my carefree blogging.

This week, I felt like I was in hot water. There are a lot of things going on in my life, and I lost track of the days. Suddenly, this deadline was hitting me upside the head. Thankfully, I knew just what to share. A recipe that specifically calls for hot water would be perfect, no?

Poaching salmon is one of the easiest preparations for this firm, meaty fish. Homemade tartar sauce isn’t difficult, either…and sooooo much better than jarred stuff. If you can boil water, you can make this, even under the pressure of a deadline. Hot water is a good thing, this time.

Poached Salmon with Homemade Tartar Sauce

(adapted from Rachael Ray)

1/2 cup mayonnaise
Juice and grated zest of 1/2 lemon
1 large dill pickle, finely chopped (I am lucky enough to have a stash of delicious, homemade garlic dills from a friend.)
1 teaspoon finely chopped chives
2 dashes hot pepper sauce
4 salmon fillets, 1-inch thick
Olive oil
Salt and pepper

Bring a large pot of water to a boil. Meanwhile, in a small bowl, combine the mayonnaise, lemon juice, lemon zest, pickle, chives and hot sauce; cover and refrigerate. Cut four sheets of heavy-duty aluminum foil, large enough to cover salmon to make a foil pouch. Place each salmon fillet on a sheet and drizzle with olive oil; season with salt and pepper. Fold the foil over the salmon to enclose, then and press the foil on the cut sides to seal. (You need a waterproof pouch.)

Carefully drop the packets in the boiling water, cover and cook until the salmon is just firm to the touch, about 10 minutes. Transfer each packet to a plate and carefully cut open. Serve with the tartar sauce. Serves 4.


Fran Hill has been blogging about food at On My Plate since October of 2006. She, her husband and two dogs reside near Colome.