Suzi's Blog

Salmon Salad Rolls from Salmon Diane Morgan

Leftovers. Oh that “L” word. We are embarrassed to say it, let alone serve it. Not Diane Morgan. In her wonderful new book Salmon she offers a whole chapter on salmon leftovers. And I think this one is the very best. It is so beautiful to behold. And to eat. You can make this rolls…

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Gin-Cured Gravlax from Brooklyn Bar Bites by Barbara Scott-Goodman

I’m posting this on Monday, which just gives you time to shop and prepare for the coming weekend. This is NOT a 1-2-3 dish ready in just 30 minutes. The salmon needs to cure for 3 days, or more, in your fridge. The gravlax itself is made with gin, lime and juniper berries — yielding…

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Brian’s Smoke Salmon Hash

Hash is a wonderful food. I know, the name “hash” is harsh, not pretty sounding, but it can be amazingly satisfying. Here’s a simple hash, ideal for a quick breakfast but elegant enough for dinner. Suzi and I grew up three thousand miles apart. Me in Oregon, she in Brooklyn. The idea of “smoked salmon”…

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TBT Recipe: Cucumber Sauce for Salmon and More

It's Thursday and I've been doing TBT cookbook review for some time. Now, for Thursdays, I'm adding a TBT recipe, too. Suzi and I are digging back to find — out of over 2000 posts — the really scrumptous recipes we love and that we hope you'll. Here's one from just about a year ago.…

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