The secret: A mix of fresh and smoked salmon, adding just a touch of tenderness. Fresh dill and lemon zest enhance the flavor of the seafood, don't leave them out if you can avoid it.
This is a sweet and slightly smokey fish.
We generally eat large chunks of dead cow or pig here on the ranch. Every once in awhile, though, we like to cater to the more delicate taste buds of the gals by cooking up some fish. Salmon is a good one that doesn't usually offend the men too much, but, since there aren't many salmon running the rivers here in New Mexico, we generally have to use canned salmon. Here is a really basic salmon patty that can be "adjusted" in many, many ways to suit almost any need.
Bring it to the picnic or serve as a light lunch. Either way, this terrific riff on egg salad won't last long.
Enjoy this mix of native Caribbean, Spanish, English, and African spices. Then celebrate Caribbean culture by lying in a hammock--the word comes from the Taino word "hamaca."
No cooking, no fuss, and almost no mess, you can put this simple dip together just before a party--or even if you're alone, just before kickoff for a game-long snack.
A classy take on the simple baked potato skin. Eat for an appetizer or a great breakfast.