Friday, February 22, 2013

Smoked Salmon + Brie + Bacon Jam

This afternoon I had lunch with one of my best friends. As we were getting ready to leave the restaurant, she handed me a cooler. "Mike has been experimenting with cold smoking salmon," she explained.

Have I mentioned how much I love getting gifts of goodies and ingredients?!?

I already had plans for dinner, so I started brainstorming about turning Mike's cold-smoked salmon into our first course. Here's what I came up with...

Crusty French bread spread with a triple creme brie, topped with cold-smoked salmon, and smeared with bacon-fennel jam.

Thanks, Mike. You'll have to explain cold-smoking to me next time I see you.

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