Mahlzeit - Food without Borders

I saw a picture on Facebook with a savory cake. There were eggs, herbs, cream cheese, salmon, cucumbers to see. One just has to have ideas. This is what I came up with: From left to right Top row: Filling 1 (smoked salmon, fresh dill, very little salt, mayo, all mixed), store bought tzaztiki, hard boild eggs, thinly sliced cucumber skin on, in the boal are capers Row 2: fresh fill chopped, Filling 2 = egg salad (hard boilded eggs, salt, pepper, not more than 1tsp of finely chopped white onions, mayo, all mixed), 2 slices of smoked salmon, 2 slices of smoked salmon rolled up Bottom right: 4 slices of toast, the top removed. The curb is hard to deal with. Note, I had plenty of left over of all the fillings and the chopped fresh dill Assembly: 1 slice of toast, covered with the salmon filling 1, spread to the border, It makes the finish easier 1 slice of toast, covered with the egg salad filling 2, spread to the border 1 slice of toast, the 2 slices of smoked salmon, cut to size, left ove...

Now that I have that new toy, I might as well use it. Salmon with zucchini and broccoli it is for dinner. This is easy and fast. I washed and cut the veggies, coated them olive oil, and put them onto a tray and onto the BBQ at 400F. After 5 minuted I turned the veggies over and made some room, so I can add the salmon. The salmon was just pad dry with a paper towel, then salted and a bit of frozen dill was added. Onto the BBQ it goes skin side down. My Salmon took a little less then 20 minutes to finish. The skin was nice and crispy and the salmon still moist. I decided to just serve it with a multi grain roll. Rice goes well with that as well. -Mahlzeit-        

Growing up we always had cold dinners. I smoked salmon 2 days ago. 2 pieces are still left over. Time for a salad. last 2 pieces of my smoked salmon coarsely shredded 2 tbsp of capers 1 tbsp of lemon juice 1 tbsp of fresh dill shopped (frozen is fine as well) 1.5 tbsp mayo In a bowl mix all of this in a bowl. Serve on a ciabatta roll with butter or a toast and a side salad e.g. the pomegranate apple salad . Time to prepare 10 minutes. -Mahlzeit-

Salmon is for some time on my list to smoke. A friend did send me this video .  Yesterday morning the journey began.  3 got myself 3 filet of salmon, removed the thin ends.  I mixed  1 cup of kosher salt  1 cup of light brown sugar 1 tsp of Prague Powder #1 I had to descale the salmon a bit more. I don't know why this can't be done before it gets sold. In a glass container I put down a  layer of the salt/sugar mixture. Then I added the 3 filets. I left a little bit of room between them, so I can press the salt/sugar mixture down between them. Add all the remaining sugar/salt mix and make sure it is all covered.  The video talks about adding weight. I did not do that. I simply covered the glass container and into the fridge for 36h it went. After 36h I removed the salmon. Then I rinsed it with cold water. In a clean glass container, submerge the fillets for 20 min to remove the access salt from the fish. Now it needs to be dried up. On a rack it now go...

This week was very busy at work. My outlet is cooking something nice on the weekend.  After all the meat, Salmon is in order. I went to Wegman's grocery shopping as I had an appointment close by. The store is usually very expensive, but once a quarter I treat myself to spend some money there. I got 2 nicely cut 6oz of salmon and lots of other goodies. I will talk about those in future posts.   The plan: Salmon filet with  potatoes, German cucumber salad and as desert cucumber, melon, feta salad  Melon, Cucumber, Feta Salad The melon, cucumber salad take the most time as it should be marinating overnight in the fridge. 1/2 cucumber (peeled or not, your choice), sliced into 5mm slices (the thickness of your little finger where there nail is). Then quarter the slices 1 cup of grape tomatoes cut in half 1/2 cup of feta (crumbles or little chunks) 1 tsp of onions finely chopped 2 cups of melon cut into bite size chunks 2 tbsp olive oil 3-4 sprigs of fresh mint In a bowl m...

Growing up we had a lot of smoked fish e.g. Mackerel and Aal. I have to figure out how to smoke salmon like you get it in the store. This one is for sure not the recipe. The inspiration is from  Blackberry Babe . I changed it a bit. 2 x 1 lbs. pieces of salmon 1/2 tsp of salt 1 tsp of ground black pepper 1.5 tsp dried dill weed 1.5 tsp of Bajou Cajun Spice mix from McCormick 1.5 tbsp brown sugar Mix all the spices in a bowl. Under cold water wash the salmon and pad it dry.  Divide the spice mix in half and cover the salmon with it. Put it into the fridge for 1h uncovered. Heat the smoker to 220F I put the salmon into an extra tray. Smoke for about 90 min until the inner temperature is 145F. Serve warm or cold. -Mahlzeit- Update: I had a cold piece of the salmon tonight and added a spoon full of capers. OMG, that enhanced the salmon by a lot.