Swimming Upstream

There is nothing better than Sunday, it’s my favorite day of the week.  Sunday means being lazy, sitting on the couch watching TV. Sunday means sweat pants, no make up,  and putting your hair in a pony tail.  However, the best part about Sunday, is brunch.  I live for brunch, either out at a new restaurant, an oldie but a goodie, or at a friend’s house, brunch makes me happy. Why am I telling you about my love of brunch you ask?  This weeks dip, is reminiscent of my favorite brunch meal, bagels and lox, nothing screams brunch like bottomless mimosa’s, bloody mary’s, and smoked fish…….ok drooling a little now.

INGREDIENTS

1lb of boneless, skin less, fresh salmon

1/2 cup of creme fraiche

1 small shallot (minced)

2 tbs fresh chives (minced)

2oz smoked salmon

salt & pepper

HOW TO

You will have to poach the fresh salmon, the best advice I can give you is to make sure the skin is completely removed, or it will be very fishy.  If you go to a Whole Foods, they will skin the fish and cut it into the 1 inch pieces you will need.  If you don’t go to Whole Foods, then remove as much as you can, trust me.  Cut the salmon into 1 inch pieces.

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Bring about 2 inches of water to boil in a medium pot. Once the water starts to boil, add a good about of salt, and salmon.  You will be poaching this ( so glad I learned how to do this) for about 3-4 minutes.  Remove salmon and transfer to a plate.

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I am so grateful for my food processor, it’s really one of my favorite gadgets, that and my mini chop, as you all know.  Put the smoked salmon in, and chop it into small pieces.  Once the salmon has cooled, dump it into the food processor and pulse it, you want it to be slightly chunky, believe me.

In a medium/large bowl, combine the creme fraiche, minced shallot & chives ( I used the mini chop for this).  One day I am going to have to take a cutting class, but for the time being, I like when these machines do the work for me. 🙂

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Add both the smoked & poached salmon to the mixture, you are almost done, and you will thank me!

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Season with salt & pepper to your liking, the smoked salmon adds quite a big salty punch so be careful!!

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DIPPABLES

Cucumber, endive, assorted crackers, rye toast

I can’t even explain how GOOD this was…..I am thinking of making it into a sandwich next time!

Happy Dipping!

Red or Sockeye Salmon drawing

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