I took the low road on last Friday’s recipe – I made the bonne idée version of the salmon, though I did follow through and put the potatoes into a jar. I don’t regret it, though. Cured and briefly roasted sockeye salmon is a lovely treat. Salty, but not enough to be off-putting, perfect for stirring into scrambled eggs or crumbling over salad greens. The potatoes make a great side for those eggs and if you spoon them over the greens before you add the salmon, no other dressing is needed.
I love the slight crunch that’s left in the thin slices of uncooked carrot and onion that are added to the marinade, along with boiled new potatoes. Herbs and spices infuse everything with their flavours, especially after a couple of days. The onion loses its sharpness, which allows me to enjoy it much more.
I intend to try the salmon in a jar someday, but I’ll save it for a time when we’re picnicking with others. It seems like a dish to share. The potatoes, though, I’d gladly keep for myself.
Tomorrow, I’ll be blogging on schedule for this week’s recipe, Eggplant Caviar.
You can find many other blogged descriptions of this week’s FFWD recipe here: Salmon and Potatoes in a Jar