TUESDAY: Smoked Salmon with Herb Sour Cream on bread

When serving this have a platter with some of the salmon. Then get the bread toasted and leave it aside, and then place the cream in the small bowl. Children love to prepare their own little toast.

Ingredients

Yield: about 5 people. Cook time: for the bread toasting (about 5 min). Prep time: 10 minutes

A package or two of smoked salmon that has about 3 to 4 slices per person.
Whole grain sandwich thins (or blinis). You can find blinis at specialty stores, and the sandwich thins are made by Orowheat.


Very small amount of unsalted butter to spread on toast. Optional
One cup of sour cream. I used light sour cream. Kids will not notice the difference.
Fresh Herbs: a bunch of fresh chives, some fresh dill and some fresh flat Italian parsley.
zest of a lemon and juice of 1/2 lemon.
crushed black peppercorn to taste.

In a bowl mix in your cut out herbs, with some sour cream (I used light sour cream to make it healthier but you can use anything you like. Even fraiche crème!). Then add some lemon zest and the juice of that lemon, and pepper. Taste the sauce. You don’t need to add salt at this point.
Take out the salmon out of the package and taste it. This will give you an idea if you need to add some salt to the sour cream and herb mixture.


Toast bread.
Spread a little butter on the toasted bread.
Add salmon on top of bread. Then add a small tbsp of the herb cream.

Some of you might feel as though the salmon is too salty. There are different ways to smooth out the taste:

First of all, try different types of smoked salmon (Atlantic, Alaskan, Scottish, etc.)

Second of all, (my grandma taught me this one) you can dip your salmon for about 10 minutes prior to serving in a shallow dish with a little milk. This will smooth out the flavor and sometimes soften the texture of a salmon. Don’t leave it in the milk for too long though.