tag:blogger.com,1999:blog-4185891100152141443.post4071412129846669425..comments2023-05-12T01:19:22.545-07:00Comments on aseafish out of water: getting ready for the fourthaseafishhttp://www.blogger.com/profile/07053629540565593001noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4185891100152141443.post-20960974800032520942011-07-03T09:35:10.654-07:002011-07-03T09:35:10.654-07:00About the lack of recipes in this post, this day&#...About the lack of recipes in this post, this day's food, aside from the lemon bars, the recipe for which is in Elana Amsterdam's Almond Four Cookbook, is really purchase and assemble rather than recipes.<br />For the salmon, simply open the pre-sliced side of cold-smoked salmon (lox) and place it on a large serving platter. Leaf lettuce makes a nice garnish for the platter and can serve as natural bowls for the condiments. We use many of the standards: capers, finely diced red onion, lemon wedges,horseradish as well as horseradish mixed with cream cheese, butter lettuce leaves for me, and sliced bagels for GK. If you can eat them, I can't, gluten-free bagels would be great with this, as would toasted squares of a bread like Udi's white. <br />A bowl or two of good olives with a few fresh, organic vegetables like radishes, baby carrots, cucumber, and small heirloom tomatoes served with a small bowl of sea salt will round out the meal or extended snack nicely.<br />All that's left is to choose the wine. I'm thinking Pinot Grigio at the moment. Or Champagne. It is Coco's birthday, after all.aseafishhttps://www.blogger.com/profile/07053629540565593001noreply@blogger.comtag:blogger.com,1999:blog-4185891100152141443.post-85079762590158122482011-07-03T09:28:12.226-07:002011-07-03T09:28:12.226-07:00This comment has been removed by the author.aseafishhttps://www.blogger.com/profile/07053629540565593001noreply@blogger.com