Salmon delight
A great item to include on the menu if you’re planning to entertain larger gatherings like weddings or office parties is with a smoked salmon board, complete with spreads, veggies and toasts. One side of smoked salmon will usually serve 20 guests and is a great pairing to sparkling wines.
Ingredients:
1 side smoked salmon, about 3 pounds
Source: Cambridge House smoked salmon from Santa Barbara Smokehouse available at Santa Barbara Fish Market in Goleta and Whole Foods.
Everything Bagels*
Variety of Crackers*
Fresh produce – shaved cucumber, shaved red onion, snap peas, radish Cornichons
Capers
Herbed labneh (recipe included)
Green garlic cream cheese (recipe included)
Chermoula (recipe included)
Method:
To Serve/Assemble: Place the smoked salmon on a wooden serving board. Arrange produce and spreads around for guests to pick and choose their toppings.
Herbed Labneh:
1 cup labneh (Lebanese strained yogurt)
1⁄2 cup fresh mint leaves
1⁄2 cup fresh dill
2 tablespoons coarsely chopped preserved lemon 1 garlic clove, finely minced or grated
Sumac for garnish
Method:
Add labneh to a small bowl. Fold in mint, dill, preserved lemon, and garlic. Stir to combine. Season to taste with salt and pepper. Garnish with sumac and fresh herbs.
Green Garlic Cream Cheese:
1 cup plain cream cheese
1⁄4 cup green garlic or scallions 1 tablespoon meyer lemon zest Salt and pepper to taste
Method:
Place all ingredients in a small bowl. Mix together until fully combined. Season to taste with salt and pepper.
Chermoula:
4 garlic cloves, peeled
2 teaspoons coriander seeds, toasted 2 teaspoons cumin seeds, toasted
1⁄2 teaspoon ground turmeric
1 teaspoon sweet paprika
2 teaspoons Aleppo pepper
1 preserved lemon
1 cup fresh parsley
2 tablespoons tomato paste
3⁄4 cup extra virgin olive oil
Method:
Add all ingredients to a food processor or blender and pulse / blend until smooth.
*Everything Bagels – I love the bagels from Pinyon in Ojai. They are sold at The Eddy in downtown Santa Barbara.
*Crackers – I love the Cheese Louise sourdough crackers from Oat Bakery.
Recipe, photos and styling by Katherine Knowlton, private chef, caterer and founder of Happy Chance Edibles. www.eathappychance.com
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