Saturday, September 23, 2006
Strokin' Ye Ole Ego
I love teachers. Seriously LOVE them! Not only are they ready to piranha-swarm any food you lay out for them like it was their last meal but they will compliment you when they come up for air. It can really go to a person's head when you have people saying, "Oooh! Who made this? I'll bet it was Nerissa!" That's what I heard at the last potluck luncheon we had at the Friday workshop.
Potluck luncheons are fairly common in our corner of the world if a workshop is at hand. There's a variety of foods brought every time but salmon presence is particular evident. Everything from spreads to the latest batch of salmon from the smoke house made regular appearances. In this season and on this coast we are spoiled rotten with salmon. So, on Friday, who was I to change anything? I had a yen for a holiday treat gleaned from my grandmother's recipes so I treated everyone to it. With all the cream cheese in it, it wouldn't be wise to eat it all by myself anyways ;-)
It is seen here without the nut decorations but we have staff with severe allergies (sucks to be him). However, sans the nuts I found a great opportunity to use my new dishes which I got for a song.
2 tins Pacific Salmon (7 1/2 oz.)drained of most its liquids
8 oz Philadelphia Cream Cheese
1 tbsp Horseradish
dash Lemon Juice
1/4 tsp Liquid Smoke
1 tbsp green onion
Mix all ingredients together until well blended. It is best when made the night before serving. We've put it in decorative moulds or chilled it in bowls. You can shape it into a log hence the name. Garnish with walnuts and chopped parsley. Serve with crackers, toast points, a spoon ;-)
That's it! It's really easy with lots of yummy comfort food goodness. I like it best on Saltines or Melba toast.