|Serves||8 to 10|
This Regina Schrambling recipe, adapted from The Wednesday Chef, makes a delicious cool-weather, make-ahead appetizer. I especially like it spread on thin slices of dense, hearty bread, like the spelt bread made at little t american baker in Portland. Serve with small glasses of chilled Aquavit, cocktails, white wine, or something bubbly.
|2||cups white wine|
|4||white (or black) peppercorns|
|8||oz. fresh wild salmon fillet|
|8||oz. wild smoked salmon, broken up into small pieces|
|4 to 5||Tbsp. crème fraîche|
|4||Tbsp. chopped chives|
|5 to 6||Tbsp. lemon juice|
|~||Cayenne pepper to taste|
|~||Salt and pepper|
|1||loaf spelt, pumpernickel, or other dense, multi-grain bread, sliced, or rye crackers|
This content is from the Culinate Kitchen collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything