Friday, December 5, 2014

Hickory-Smoked Kokanee on Parmesan Crisps

Last week Jake was talking to his cousin who lives in Coeur d'Alene, Idaho. I am always envious of Isaac's posts - about hunting elk and fishing - so I made some smarty pants comment about whether any of his loot was shippable. He asked for our address. And, lo and behold, look what came in the mail. Well, look what he had in his kitchen (I hijacked some of his FB posts, but did give photo credit!); we got a bag that I tried to hide till I could create something fabulous.

Well, my plans were foiled when my boys got home before me, broke into the bag, and feasted. They did leave me half of the fish, thinking that they would get in trouble if I didn't get to try any. You got that right, boys!!

I whipped up some parmesan crisps and topped them with the hickory-smoked Kokanee for an evening snack as I was editing a friend's manuscript. 

  • parmesan, shredded or shaved
  • smoked fish
  • freshly ground pepper
  • fresh dill sprigs

Preheat oven to 400 degrees F. Spoon a heaping tablespoon of parmesan cheese onto a parchment lined baking sheet and lightly pat down. Repeat, spacing the spoonfuls about a 1/2 inch apart.

Bake for 3 to 5 minutes or until golden and crisp. Cool.

To serve: top crisps with smoked fish. Garnish with freshly ground pepper and chopped dill.

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