spreadOne of my favorite ways to learn in the kitchen is figuring out what to do with leftovers. My husband is the best I’ve ever seen at turning random bits of food and half-empty containers of whatever into haute-cuisine but he cheated- he went to culinary school. For those of us who didn’t spend our college years playing with hot fire and sharp knives, opening a fridge to find last night’s dinner staring back can be a little traumatic. I swear, my leftovers taunt me, they sit there silently judging, “I will go bad. People are going hungry and you will throw me away.” Their judgment follows me throughout my day like an angry Westeros crowd, “Shame, shame, shame.”

Well, here it is friends, The Mountain at the end of that long walk (GOT fans, you get me), that is, only if you had fish for dinner. I actually feel quite lucky with this one because it turns out one of my favorite things to eat for breakfast is the perfect “what do do with last-night’s salmon?” solution and super duper easy. This recipe is for salmon spread but you can make this with almost any fish.

A few notes about this recipe: Try it with any fish you like. If you don’t have a ton of fish and want more spread you can add more cream cheese and creme fraiche but your fish flavor will get lighter as you do. As you add more of anything else to increase volume, add more lemon juice and s & p as well so it’s not bland. I eat this on bread, crackers or just with a spoon any time of day. It’s also a great appetizer/table snack if you have guests. All measurements are approximate since I never measure, I go by texture, taste and instinct.

Salmon Spread
{adjust amounts for how much fish you have, just don’t go above a 1:2 ratio (ex. 3oz fish with 6oz cream cheese+creme fraiche total) or it gets bland}

4oz Salmon (or any fish cooked, de-skinned, de-boned)
3oz Cream cheese (will mix better at room temp but not necessary if you can’t)
3oz Creme Fraiche (you can sub with sour cream but use one ounce less than cream cheese)
Juice of 1 whole lemon (more if you need)
1-2 tbsp Olive oil
2 tbsp Diced chives (you can sub spring onion or shallots just dice very small)
Salt & Pepper to taste

  1. In bowl mix cream cheese, creme fraiche, and olive oil. Use hand-held mixer on low or stir with fork until fairly smooth and ingredients are very well mixed.
  2. Add lemon juice & chives and mix until well incorporated.
  3. Add fish and mix in well with fork until evenly distributed. 
  4. Taste (this is really important since your fish is, hopefully, already seasoned from cooking and you don’t want to over season the spread). Add salt & pepper as needed and more lemon juice if desired (I like mine with a little citrus kick).
  5. Place in airtight container (I use mason jars). It can be eaten right away but I like it best chilled in the refrigerator for at least an hour so it gets nice and thick again for spreading.

Keeps in the fridge for about 3 days. Enjoy!♥

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IMG_4412Many times I’ve heard chefs remark that simple dishes containing four, maybe five, ingredients are often the best. The common thread running through most of these opinions seems to be that it forces one to truly respect the ingredients and maximize natural flavor rather than mask or alter it. Now, a small ingredients list does not always mean fast and easy cooking. On the contrary. Many foods are easily overcooked and require faithful attention while others, slow roasting a chicken rubbed with only olive oil & salt for example, can take a fair amount of time.

Well, Spring is here and with it come more days where I want to bound out of the house to enjoy a sunshiny day rather than spend a leisurely morning making breakfast while avoiding stepping into the cold. As my first official Spring breakfast I chose something simple, containing only four ingredients (I don’t count salt & pepper since for me they are like the water & air of the kitchen, non-negotiably necessary) and fast so I could be out in the sun as quickly as possible.


IMG_4416Soft Boiled Egg & Asparagus with Dijonnaise 

6-10 Asparagus stalks, washed and trimmed at the ends
1 Egg (or 2 if that’s how you roll)
1 Tbsp Mayonnaise
2 Tbsp Dijon
Salt & Pepper

1. Bring a pot of slightly salted water to a boil and add asparagus.
2. Cook asparagus for 3-4 minutes until it is a deeper, bright green (you want it cooked but still crisp, steaming works too if you prefer).
3. Do not drain asparagus, remove with tongs so boiling water remains. Plate & sprinkle with salt.
4. Place egg in boiling water for 4 minutes.
5. While eggs are cooking mix dijon & mayo into dijonnaise (use less dijon if you like it less spicy), plate next to asparagus.
6. Remove egg and immediately place in ice bath (fill a cup with equal amounts ice & water).
7. Peel as soon as you can comfortably handle the egg, plate and add salt & pepper.


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