Everything Coastal: smoked salmon recipe

Saturday, June 20, 2015

Smoked Salmon Dip - A Father's Day Treat!

Mount Rainier from the Vashon Ferry on a very warm June night!

Last week, I flew into Seattle to see my Northwest peeps and to hang out with my family. Had a

fabulous time catching up. Long walks on the beach (I might have filled up my pockets with sea glass!) and celebrating some family milestones; my nephew Justin's graduation and Alex's graduation from "A: school at Great Lakes.

Did I mention that we had GORGEOUS weather?

Oh yeah.... I did have to work still too. View is not too bad though?

Particularly proud of my son Alex' accomplishments - he LOVES the Navy and is on his way to "C" school in San Diego. He was voted class leader for his group and graduated 3rd in the class with a 98 percent. Way to go Alex!

My dad loves to make smoked salmon - it's one of his specialties. He was pretty sweet and waited for Alex to get home so that they could make a batch of it together.

Oh my... my dad's salmon treat was incredibly good! A lot of it disappeared quickly, but I managed to reserve some to make a delish smoked salmon dip for Justin's graduation party. So easy - and you can use "store bought" smoked salmon too. Great idea for Father's Day!

Smoked Salmon Dip Recipe

8 oz. cream cheese
1/2 cup sour cream
2 cloves garlic (crushed)
1 Tablespoon squeezed fresh lemon juice
fresh dill (or dried)
4-8 ounces smoked salmon (adjust to your taste- we added more!)
kosher salt and fresh ground pepper

1. Cream the cheese with the electric mixer until smooth. Add in sour cream, lemon juice, dill, garlic and salt and pepper. Mix well.

2. Mix in Smoked Salmon until well blended.

3. Garnish with fresh dill and smoked salmon pieces.

4. Serve with your favorite crackers or sliced baguette

Needless to say, there wasn't any left after the party....

- The dip bowl and tray were some of my favorite summer serving pieces from my store in Poulsbo

-vintage tablecloth courtesy of my grandmother

Thursday, September 19, 2013

Smoked Salmon and Lemon Pepper Pappardelle Pasta with Pesto

Allison, my lovely redheaded daughter, and I were doing a little shopping last week in Seattle at the
large downtown Goodwill on Denny Way. We were cracking each other up singing Mackelmore and Ryan Lewis' song "Thrift Shop", while scooping up some treasures...

I admit it; I have a "dish" addiction. Spotted these, and just had to have them. Fun little pasta dishes with seafood motif - perfect for a recipe that I have been saving for an easy weeknight dinner.

Truly, I am all about making recipes that are really good, but adding a few short cuts - like prepared pesto. My kitchen is too tiny to include a food processor to make homemade pesto, consequently I do rely on Trader Joe's little jar of deliciousness to make some fabulous dinners.

This smoked salmon pasta was a winner!

Ingredients:

8 oz. lemon-pepper pappardelle pasta (Trader Joe's - but could also use plain pappardelle pasta)
1 cup frozen petite peas
8-10 oz. smoked salmon - flaked into small pieces
3/4 cup heavy cream
3 oz. whipped cream cheese
1/2 cup prepared pesto
2 tsp. lemon zest
1 T. fresh squeezed lemon juice
salt and pepper

Preparation:

1. Cook pasta in boiling salted water according to package directions. During the last minute of cooking, add peas; drain.

2. Heat a large skillet over medium-high heat, add cream. Simmer 3 minutes or until cream is slightly thickened. Reduce heat to medium-low and add cream cheese and pesto, whisking until smooth. Stir in pasta and peas; cook 1 minute tossing all together until the pasta is completely coated with the pesto sauce. Remove from heat, gently stir in salmon, lemon zest, lemon juice. Add salt and pepper to taste.

3. Dish into pasta bowls - finish with a pinch of sea salt for extra yumminess! Serve with a fresh salad and a great glass of wine to have an easy weeknight celebration.