• Home
  • Services/Classes
  • Food Writing
  • Cookbooks
  • Travel
  • Sources/Links
  • Contact

Salmon and Goat Cheese Spread

November 5, 2012 | Appetizers, Fish & Seafood,

I’ve been catering quite a few dinner events lately, and it seems that every time I do, there is some leftover food that I’m trying to do something with – last week it was salmon. When cooking for 10, I buy the whole salmon filets, and if you’ve ever gotten them before they are trimmed, you’ll notice that the flesh tapers off on the belly side into a thin strip that is quite heavily marbled with fat and isn’t all that appealing to serve. So I trim that off to make nicer looking filets. But if you know me at all, you know I can’t just toss that food!My menu from last week’s event also included a simple green salad dressed with sherry vinaigrette and topped with a simple goat cheese crouton. I had some goat cheese left that I also wanted to use up, although you could easily use cream cheese for this recipe if that’s what you have on hand or if you don’t care for goat cheese (unimaginable to me!). To cook the “scraps” of salmon belly, all you need is a sprinkle of salt and pepper – the fat in the flesh (can you see it in the photo?) will keep it plenty moist. Simply bake uncovered for about 10 minutes until it’s cooked through and flakes.I had planned to use the spread for a food and wine pairing exercise I was doing, and I needed something kind of acidic for the exercise. So I flaked the fish when it was cool enough to handle, mixed it with the softened goat cheese (a few seconds in the microwave works well for this), lemon zest, garlic chives, salt, and pepper. So easy, and really no recipe required. You want about equal amounts of fish and cheese, but even this can be adjusted to your liking. Season to taste with your other ingredients and you have some fast but great party food for the coming holidays!

Comments

One Response | TrackBack URL | Comments Feed

  1. With subtopics decided as soon as before drafting, your time and effort of adding research sources is smoothly delineated. This may be left to the end nevertheless it always easier to accomplish this because you go along.

    Reply

Leave a Reply



Restaurant Reviews

  • mcloughlins restaurant and bar
  • 12 manhattan new york the modern moma brie souffle
  • silver oak cork
  • potager-denver
  • linger denver scallops with melon and house made salumi
  • mccormick and schmicks lobster salad
  • dining out tip

My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Search by Ingredient

almonds apples arugula Asian asparagus avocado bacon balsamic basil beans beef beets bison braising broccoli brunch butter cabbage cake carrots celery cheese chicken chiles chili chocolate cilantro coconut cookbook cookies corn cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese gardens garlic giveaway goat cheese grains grilling herbs ice cream Italian kale lamb leeks leftovers lemon lime Mexican mint muffins mushrooms nuts oats olive oil onions orange pancetta parsley peppers pesto pickles pine nuts pizza plums pork potatoes quinoa rice ricotta roasting salmon sausage shrimp soy spaghetti spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar yogurt zucchini

About Michele



Chef Profile - CO Homes & Lifestyles

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter
Email:

Help End Hunger




Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.


my foodgawker gallery




Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School



MyFreeCopyright.com Registered & Protected



Archives