Cold Smoked Salmon with Dill on Rye Crisp

I have never really considered myself to be someone who loves fish.  I like to eat it from time to time, but it is not something I am always crazy about because I have had some not so great fish.  I remember being about 9 years old when someone gave me some smoked fish.  I had never had it before, and I can't even remember who gave it to me.  I never had it again until much later on a trip to Norway.  My friend bought some smoked mackerel.  I loved it.  A couple of years ago when I returned to visit the same friend she asked what I wanted to eat while I was there and that was one of the things that I had to have!  On to salmon....I like it baked, broiled, grilled.  Then I discovered cold smoked salmon....my love of smoke mixed with a different fish....and again I was in love.

Yesterday, I hosted a Christmas brunch based on my half Scandinavian part.  Cold smoked salmon was one of the appetizers that I made.  It is simple to assemble and the flavors are outstanding.  Nothing says Scandinavia like dill and salmon.

Cold Smoked Salmon with dill on Rye Crisp
Rye Crisp - I used 9 rounds broken into halves
Neufchatel cheese (6-8 ounces)  (You can use cream cheese if you prefer.)
Fresh dill, finely chopped (reserve some sprigs for the top garnish)
English cucumber, thinly sliced
Cold smoked salmon (about 3.5 ounces)

Put the Neufchatel cheese into a small bowl.  Add the finely chopped dill.  Mix until incorporated throughout.  Place rye crisps onto a plate.  Spread dill and neufchatel cheese mixture onto each crisp.  Place finely sliced cucumber on top of the cheese.  Place a piece of cold smoked salmon on top.  Garnish with a little piece of dill.  Keep chilled until serving.  (Don't leave it too long in the refrigerator or else the cracker will not stay crisp.)  Eat and enjoy.

Fish Cakes with fresh salsa

Who does love a good crab cake?  Some really good crab cakes are to be had in Annapolis, but what happens when you aren't there?  Or in my case, I am no where near the sea, but I still want something that is as good and can make at home.  So I decided to try these fish cakes from Jamie Oliver's Meals in Minutes.  (This recipe is based off the one in the book.)  I have referred to his cookbook before and this is yet another pretty quick recipe to make, especially once you have made it a couple of times.   It is also easy to half or double depending on how many are eating.  Plus the variations are endless depending on what fish looks the best or is the freshest when you go to buy it.  The salsa which is served under the fish is a combination of lots of good summer vegetables, so now is the perfect time to give it a try.

The nice part is you can choose how many types of fish you want to put in here.  I have tried it both with two fish and another time with three different types of fish.  As long as you pay attention to having the same amount of total weight for the fish, it will still serve four people.  Fish is good served with potatoes, so check out the potatoes I ate with these fish cakes.  They are a simple broiled potato with seasonings.

Fish Cakes with Salsa

Fish Cakes:

1/2 cup bread crumbs

1 1/2 pounds fish (any combo: salmon, haddock, tuna etc.)

1 lemon

parsley (one bunch or as much as you feel like using), stalks removed

2 cloves of garlic, peeled and smashed

salt and pepper

Salsa:

1 red chile (I usually use Anaheim), seeded and stalk removed

1 green chile (I use either a jalapeno or serrano depending on what I have), seeded and stalk removed

2 scallions, trimmed
2 tomatoes
red wine vinegar
1/2 English cucumber, cut into small pieces
1 yellow pepper (or red - whatever your prefer), finely chopped
1 lime
bunch of basil

In a bowl or on a piece of foil, pour the bread crumbs.  Put the fish in the food processor.  Then add the zest of the lemon, parsley, and a pinch of salt and pepper.  Pulse until coarsely mixed.  Pour the fish onto a platter and add about 1-2 tablespoons of bread crumbs.  Mix with your hands and then divide into four equal patties.  Put the patties on the remaining bread crumbs and cover with some of the bread crumbs.  Put a frying pan over medium heat and add a few tablespoons of olive oil (enough to fry the patties).  Add the two cloves of garlic to the pan.  When the oil is hot (and garlic frying) add the fish cakes to the pan.  Cook for about 7-8 minutes while you make the salsa.  Once golden flip and cook for about the same time on the other side.

Rinse out the food processor bowl. Add the chiles, scallions, tomatoes and a little salt and pepper.  Add about a tablespoon of the red wine vinegar and pulse until finely chopped.  Adjust flavors as needed.  Pour out onto a serving platter.  Mix the cucumber, yellow pepper and the juice of the lime with the salsa on the platter.  Roughly cut basil and add to the salsa.  Mix.

Once fish cakes are finished cooking, place on top of the salsa for serving.  Sprinkle extra baby basil leaves (if you desire for garnish).