Chicken Puff Pastry Caprese

by Jaelyn Penner


Puff Pastry is one of my absolute favorite foods.  The buttery flakiness is addicting... and versatile!  You can make it into a sweet breakfast pastry, fill it with sandwich fixins' for lunch, wrap around a wheel of brie for an amazing appetizer or create multiple puff-pastry-based dishes for a decadent dinner.  Or, as I've done here, you can fix up a simple, delicious and easy dish that your entire family will love!

I've used some simple ingredients in this dish, several of which are a staple in my home.  Fresh basil is easy to grow and great to have on hand.  Pesto is easy to make and freezes well, and is a great way to use all that basil that you grew and didn't have time to eat!  Balsamic vinegar is a wonderful pantry staple - it's perfect to use with olive oil as a fast homemade salad dressing, or to reduce as in this recipe for a sweeter and more complex flavor.

This recipe is based on the traditional Insalata Caprese in Italian cuisine - which literally means "Salad of Capri" or "Salad in the style of Capri."  It revolves around three simple ingredients - fresh mozzarella, basil and tomato.  I've taken that side dish and made it the star of the meal.  I hope you love this as much as my family and I do!
 

Chicken Puff Pastry Caprese

• 2 sheets puff pastry (store bought - found in the freezer section, generally near the pie crusts)
• 3-4 Tbsp fresh pecan pesto (see recipe below - or in a pinch, you can purchase pre-made)
• 2 boneless, skinless chicken breasts, cooked and pulled apart with a fork
• 9 oz. fresh mozzarella, cut in 1/4" slices
• 3 med. Roma tomatoes
• 1-2 Tbsp grated parmesan cheese
• salt
• fresh ground pepper
• Balsamic reduction (see recipe below)

1.  Thaw puff pastry according to directions on package.  Keep refrigerated until ready to use.

2.  Preheat oven to 400 degrees.  Cut tomatoes in 1/4" slices.  Salt each side and set aside.  This will draw out extra moisture for better baking.  Pat mozzarella slices with a clean towel to remove extra moisture, lightly salt and set aside.

3.  Remove pastry sheets from the fridge.  Using a rolling pin, roll each sheet to appr. 12x16-inches.  

4.  To assemble:  Place one sheet of puff pastry on parchment-lined flat sheet pan.  Spread 3-4 Tbsp. pesto on the pastry sheet, leaving a 1-inch border.  Stagger mozzarella slices, leaving at least 1/2-inch between slices (see pic).  Add chicken evenly across the top of the cheese and pesto.  Carefully place the 2nd sheet of puff pastry on top.  Score the top sheet appr. 1-inch from border, then press the edges of the two sheets together with a fork.  This will create a nice fluffy perimeter crust.  Poke several vent holes in the top of the pastry with a sharp knife to allow steam to escape while cooking.

Pat dry your tomato slices.  Using the scoring as your new border, stagger the slices on top of the pastry, covering the entire region within the scoring.  Dust with grated parmesan and freshly ground pepper.  Place in oven for 30-40 minutes, or until top of pastry and crusts are golden brown and tomatoes are nicely roasted.

While baking, prepare the Balsamic reduction according to the recipe below.

Cut into 9 pieces and drizzle 1 tsp. of Balsamic reduction over top of each.  Serve with a side of fresh greens. Enjoy!

Pecan Pesto

• 3 cups fresh basil leaves, packed
• 1/3 cup grated Parmesan
• 3/4 cup whole pecans, toasted
• 2 large garlic cloves, crushed
• Good quality Extra Virgin Olive Oil
• 1 tsp. sea salt

In a food processor, add basil, pecans and garlic.  As the ingredients chop, slowly drizzle olive oil through the feed tube just until a smooth paste is created.  Add the parmesan and blend for 20-30 seconds more, until well combined.  Refrigerate unused pesto, and use or freeze within 5 days.

Balsamic Reduction

• 2 c Balsamic vinegar
• 1 Tbsp honey
• pinch of freshly ground pepper (I prefer white pepper, but you can use whichever type is your favorite)

In small saucepan, heat the vinegar on med heat.  When warm but not boiling, add honey and stir to incorporate.  Bring to boil, then reduce heat and simmer on med-low until reduced in volume by half.   Add pepper and stir, allow to reduce an additional 10%.  Remove from heat and allow to cool for 2-3 minutes before serving.

Easy Easter Treats - Lemon Cheesecake Easter Eggs

by Jaelyn Penner

The bluebonnets are blooming, the sun is shining and Easter is on its way!
I absolutely love this time of year because of the very things that Easter symbolizes - rebirth, renewal and lots of chocolate (right?).

OK, ok... technically, we could have Easter without chocolate, but that sure would be less delicious.   To show my gratitude for this tasty treat and this special day,  I am sharing with you one of the easiest, yummiest, cutest Easter desserts you can possibly make.  It's perfectly themed and just the right size serving size for your guests.  You can make it from scratch, or you can buy all the ingredients pre-made (or at least nearly made) and put together in a snap!

If you are new to the "Lemon Curd Experience" as I like to call it, be prepared for a party in your mouth!  In curd, the tartness of lemon is combined with decadent butter and eggs for a silky, absolutely heavenly concoction.  Combine it with the creamy cheesecake, chocolate-y shell, and sweet crunch of the graham cracker in this dessert...  just yum.

Lemon Curd from  Williams-Sonoma

Lemon Cheesecake Easter Eggs

makes one dozen eggs with nests

Graham Cracker Nest:

•     2 cups graham cracker crumbs
•     One stick, plus 3 T butter, melted
•     1/3 cup sugar (you can substitute turbinado sugar for white)
•     Pinch of salt

1. Cover a cookie sheet with wax paper.  
2. Mix all ingredients together until well-combined.  
3. Using your hands, shape appr. 2T into round nest with middle indent just large enough for the egg to sit in.  Try to form it so that the egg will remain stable when sitting on the nest.  
4. Place on the cookie sheet. Continue until you have 12, then place nests in the fridge to chill and set.

Cheesecake Eggs:

•     1 Jar of Lemon Curd (you can usually find jars of this in the jelly or baking aisle, or use this recipe from Ina Garten)
•     1 No-Bake Cheesecake (you can buy a Jello brand mix at the store, or use this recipe from Martha Stewart - no need to prepare her crust, only do Step #4.  Don't chill the mixture until you've filled the eggs - see steps below.)
•     Hollow Chocolate Eggs (store purchased)

1. Remove all wrapping from 12 hollow chocolate eggs.  With a warm knife, carefully cut away the top 1/4-1/3 of the egg, leaving the lower portion intact.  This doesn't have to be perfect!  It just has to look like a broken egg and be able to hold enough cheesecake to satisfy your guests. 
2. Mix the cheesecake filling according to directions.  Instead of chilling, fill a pastry bag with the fresh mixture.  Using a large tip, pipe some of the cheesecake filling into each egg, just below the top of the egg.  Leave a small depression for the lemon curd.
3. Place the eggs broken side up in an empty egg carton or back in their own containers and place in the fridge to chill for at least 30 minutes.

 To Assemble and Serve:  

1. Remove the nests and the eggs from the fridge.  Place nest(s) on your serving dish.  
2. Fill a small pastry bag with 1 c. of the lemon curd.  Using a small tip, slowly pipe the lemon curd into the indented spot in the cheesecake, until the curd resembles an egg yolk.  Fill bottom-to-top, do not use a swirling motion.
3. Place the egg on its "nest" and repeat for all eggs.  You can pipe a very small spot of curd onto the nest to help hold the egg in place if desired.
4. Enjoy!

Christmas Morning Crunch!

 aka Dark Chocolate Peppermint Chex Mix

by Jaelyn Penner 

One more recipe for all of you mint-o-holics out there!  OK, I went outside of the “natural, healthy” realm for this treat.  In reality, this recipe has no redeeming nutritional value.  But it’s good!  And, since most of us indulge freely over the Christmas break (which is ok every once in a while!), this becomes, through the magic of Christmas, the perfect Christmas morning snack!  I mean, cereal for breakfast– mint for the morning breath – chocolate for the energy and Christmas cheer – enjoy with a strong coffee for the perfect 6am “mommy-we-just-can’t-wait-to-unwrap-presents” instant perk-up!

You won’t need a ton of this stuff.  It’s heavy on the chocolate and really more of a candy than a “mix.”  But it’s super easy to make and totally worth it for the novelty and decadence.

Ingredients:

5 cups Corn Chex (you can use Rice Chex, but they aren’t as uniformly shaped so won’t look quite as nice)

¾ cup Nestle dark chocolate and mint chips (I believe you can only find these during the holidays– can substitute with same amount of Andes chips, which are available year-round)

¾ cup Nestle semi-sweet chips

1/8 tsp. peppermint extract

Crushed candy cane or other peppermint candy for garnish

How-to:

1.        Put Chex in a large mixing bowl.  Line a baking sheet with foil.

2.       In glass measuring cup, heat the chocolate in the microwave on High for 1 ½ minutes.  Stir thoroughly.  Heat for 1 minute intervals, stirring between, until smooth when stirred. 

3.       Add peppermint extract to the melted chocolate, stir well.

4.       Pour chocolate over Chex and stir to coat, being careful not to break the Chex while stirring.

5.       Pour onto baking sheet in single layer, again, be careful not to break the Chex.  Top with crushed peppermint candy while still warm.

6.       Cool until hard (7 minutes in fridge or 20-30 minutes at room temperature).

7.       Break candy with your hands into desired size chunks, place in gorgeous container, and enjoy!

A Few of My Favorite *Minty* Things!

The Month of Mint continues!  

 

by Jaelyn Penner

Fun Fact:  Did you know that (according to the all-knowing online sage Wikipedia), peppermint has been found to enhance memory?  As a sleep-deprived mother of a toddler, I can definitely appreciate that!

Today, I wanted to share with you some of my favorite (and easy-to-find) mint products.  These are really staples in my house.   I don't use them every day, but when I need them, I NEED them, you know?  Let me know what you think - I have a feeling you are going to love them as much as I do!
 

Beverage:  Minty Green Tea

 In addition to my Dark Chocolate Peppermint Mocha, my other favorite minty beverage is a mint green tea.  At any Starbucks, you can get the Tazo brand "Refresh" tea, that is nicely minty.  Even better, brew one bag of that with one bag of Tazo's "Zen" green tea, and you have a yummy, calorie-free, caffeinated beverage that will make you feel warm AND refreshed!

Pick-Me-Up:  Origins "Peace of Mind"

 This is the ultimate stocking stuffer for women - only $12, it can fit in your purse (or pocket, if your pants are roomy!) and provides instant relaxation and focus.  Nothing better to have at the office!  You just rub a bit on your fingers, inhale the aroma, then rub into your temples, behind your ears, and the back of your neck.  Tingly and cool - Instant rejuvenation!






Shower Indulgence:  Eucalytpus Spearmint Sugar Scrub

This shower must-have is great for waking up in the morning OR winding down after a hard day.  The Eucalytpus and Spearmint combination helps to calm and clear my mind, and the oil/sugar scrub is an  absolutely luxurious way to exfoliate and moisturize.  Bonus:  this product is widely available at nationwide Bath and Body Works stores.  Hint:  this line of products rarely goes on sale, so snatch it up when it does!  Current regular price is $16. 

What are your favorite mint products?  I would love to hear from you!

Love Letters for Newtown

Hey Everyone -

By now, I am sure you all have heard about the horrible events last Friday that took the lives of 20 first graders and several school staff members, and changed an entire town forever.  My heart breaks for those that died, and especially those that are left to try to make sense of it, and grieve their losses.  The surviving children will be scarred forever, but I believe that there is something small yet powerful that we can do to  help them know they don't have to fear the world forever.  

Please take a minute to go to this site and leave a message of love for those affected by the recent tragedy in CT.   It's a small thing, but could be the best thing most of us can do:  to send so much love that those touched by unimaginable evil can start to have faith in the goodness of the world again.

If you don't prefer to go to Facebook, feel free to leave your "love letter" in the comments below this post.  We'll make sure it gets to the right place.

Dark Chocolate Peppermint Mocha

by Jaelyn Penner

It’s December – and that means one thing… Peppermint!   If you love this wintertime favorite flavor as much as I do, be sure to subscribe to our updates (on the right side of the screen, just under the menu buttons), so you don’t miss a thing.  We’ll have peppermint recipes and info all month long!

Dark Chocolate Peppermint Mocha

The rich decadence of delicious dark chocolate combined with the refreshing chill of peppermint is, to me, the very essence of winter in dessert form.  

I have to tell you, this is my new favorite drink.  Rich.  Peppermint-y.  Caffeinated.  I am sipping it right now, and each mouthful makes me feel like I am sitting in my flannel PJ’s (I’m not) in front of a fireplace (which my home doesn’t have) during a snowstorm in Vail.  Ahhhh… bliss. 

And it’s so easy!

P.S. Do NOT tell any chocolatiers that I told you to microwave dark chocolate.  They would probably hunt me down and force me to eat cocoa until I was stuffed like a truffle.  But seriously, microwaving chocolate in beverages actually works great! :-D

Ingredients:

• 1 c. milk (I use 1% organic milk, but you can use whatever you normally have around the house!  More fat = creamier flavor.  Less fat = stronger flavor)
• 1 oz. 60% dark chocolate (usually is 2 squares of a normal sized bar)
• ½ tsp. sugar (or more, to taste.  I like mine minimally sweetened.)
• 1 shot espresso OR 1 tsp. freeze-dried espresso OR 1 tsp good quality instant coffee
• Generous 1/8 tsp. Peppermint Extract

In a microwave safe mug, heat the milk 3 minutes on 50% heat.  While the milk is heating, place the chocolate in a plastic sandwich bag and break into tiny pieces with a mallet.  When the milk is done warming, add the chocolate and stir.  Place back in the microwave for 1 minute intervals on 50% heat until chocolate dissolves when stirred.  Be careful not to bring to full boil.  Add the sugar, espresso and peppermint extract, stir and ENJOY!

Serving Suggestions:  Use a vegetable peeler to shave some chocolate on top, and toss in a marshmallow or two.  Divine!

Merry Minting!

Tips for Surviving (and Enjoying!) the Holiday Season

Note from Jaelyn:  This contribution is from an amazing therapist and great friend, who also just so happens to be my mom.  :-)  I love these tips for staying sane during this time of year - it's so easy to let the stress of expectations overwhelm you and make you lose focus on what you should be enjoying.  This quotation sums it up pretty well, I think!  -->

By Bev Lucas, LMSW

It’s hard to believe the holidays are here again and with them, anticipation, both positive and negative. If you think back over all of the holidays you have experienced most likely your favorites have been as children.  Those were times when the biggest expectation was whether you received the things you had asked for.   As we got bigger and older, our expectations got bigger as well.   Now, we not only try to make others happy, but also re-experience the happiness from our youth, and our high expectations often lead to failure and disappointment.  So, the question we face is:  How can we enjoy the holidays as we once did? 

Practice “Self-Care”  

In times of stress, the most important thing you can do is  to practice “self-care.”  The holidays can make this difficult. How you go about assuring self-care is up to each individual but here are a few rules to keep in mind:

1. Eat regular, healthy meals starting with protein for breakfast. Don’t deprive yourself of the wonderful goodies, just eat them sensibly and in limited amounts.
2. Sleep 7-9 hours every  night.  Get into the habit of sleeping regular hours as much as possible. Set a bedtime.  Starting an hour before that, begin to do relaxing things.  That means no telephone or computer, and preferably no TV.
3. Do something every day to address your personal needs.  Take a walk, read something entertaining, watch a funny movie, stand in the shower and enjoy how the water feels.   If you can afford it, get a massage. The most important thing is to do something personally positive for at least 15 minutes every day.
4.  Take your “emotional temperature” often.  Do you feel tension in your neck or shoulders?   Is your heart-rate elevated? Are things irritating you that don’t normally?  Are you distracted while driving?  If you notice these or any other stress signals, take a few seconds to acknowledge each of your Five Senses.  Close your eyes (this can even be done at the office).  Start with how each part of your body feels in the chair, and simply acknowledge the feeling.  Next, listen to and identify what you hear in the room.  It may be others talking, a fan, or noises from outside.  From there, acknowledge what you smell.  Is there a particular taste in your mouth?  If so, acknowledge what that might be. Don’t judge your sensations, just take them in.  Open your eyes and look around to see if there is anything that was there before closing your eyes that you didn’t notice before.  If you follow these steps, it will help to calm your mind and let your body know that things are ok.   This isn’t meant to totally relax you but to let you catch your “emotional breath.”

Trade Expectations for Appreciation

Often the thing that causes us the most stress during the holidays is our set of expectations.   We have expectations for ourselves and concerns about what others might or might not do.   Expectations of ourselves like cooking the perfect meal, buying the perfect presents, or presenting an immaculately clean house.   Expectations of others that they appreciate your efforts, behave like respectful guests, or amaze you with their thoughtfulness.  To laughingly quote "Phil’s Osophy" (from the TV show Modern Family), “The most amazing thing that can happen to a human being can happen to you, if you just lower your expectations.”   While the quote was meant to be a joke, it actually makes a very valid point:  Part of our distress during the holidays is that we expect too much for a short period of time.   Life isn’t perfect.  You need to put aside your expectations and enjoy the present.  Find the irony in situations with family members. Whatever goes wrong is still part of the experience so find a way to appreciate it (remember National Lampoon’s Christmas Vacation?). Try to not anticipate the behaviors of others because if you do, whatever happens will already be accompanied by stress. 

Always keep in mind that you made it through every other holiday and with some patience (and a sense of humor) you will make it through this one.

Enjoy as much of it as possible, don’t overextend yourself.  Practice saying “no.” And let the rest of it go.

Green Bean Casserole: The Way It's Meant to Be

By Kristen Barchers

Thanksgiving:  a day in which we are obligated to gorge ourselves on indulgent, soul-satisfying food until we can no longer see straight.  A day for cooks and foodies.  This is my day.  Well…this is usually my day.

This year, my husband, 18-month old son and I are braving the chaos of holiday airport travel to spend the week with extended family in Colorado. The beautiful mountain hikes and the sound of cousins playing are well worth the tiny bags of peanuts and miniscule seating we’ll endure (I’d add a crying baby to the list if we weren’t the ones now supplying said baby.)  And, while I can take a back seat role in the dinner preparation, there is one thing that I simply cannot relinquish control over- the green bean casserole.

Thanksgiving dinner means different things to different people. Some fantasize about juicy turkey legs or mashed potatoes and gravy. And who can blame the dessert lovers (myself included) for getting giddy over pumpkin or pecan pie.  But for me, it’s really all about the green bean casserole, and the tired old canned version simply will not do. The thought of smothering mushy canned green beans with a sludge of cream of mushroom soup is enough to make me want to skip dinner all together.

This recipe gives you green bean casserole the way you always hoped it could be. The way it’s meant to be. Fresh and fragrant with all of the rich comfort of the traditional version and none of the sludge.

Fresh Green Bean Casserole

Servings: 8

Ingredients:                       

 6 c or 2 lbs fresh green beans

4 oz bacon (omit for a vegetarian dish)

2 TBS butter

2 TBS extra virgin olive oil

1 c diced onion

1 tsp salt

1 TBS freshly ground black pepper

4 cloves garlic, crushed

½ c fresh sage, chopped

3 TBS flour

1 ½ c vegetable or chicken broth

1 c heavy cream

1 package fried onions (I used a natural brand from my local Whole Foods, but the 6 oz. cans of French’s fried onions are widely available in most grocery stores)

Method

1. Preheat oven to 350⁰.

2. Rinse and trim green beans and snap in half. Place beans in a pot with a steamer basket and a few inches of water. Steam until beans are tender crisp. Remove from heat and set aside.

3. In a large cast iron skillet or Dutch oven fry bacon until crispy.  Remove from pan and set aside. Leave bacon drippings in the pan.

4. Add butter and olive oil to the pan with the bacon drippings and heat on medium until butter is melted. Add diced onions, sprinkle with salt and pepper and sauté on medium heat until onions begin to soften and become translucent.

5. Add crushed garlic and sage and sauté another 2 or 3 minutes, until garlic becomes fragrant.

6. Sprinkle onions with flour, stir into mixture and sauté another 2 minutes.

7. Add broth and cream and cook on medium-low, stirring frequently, until mixture thickens.

8. Add green beans and bacon to the mixture and toss to coat thoroughly.

9. Pour green beans into a baking dish and top with fried onions. Bake approximately 20 minutes, until sauce is bubbly and top begins to brown.

Enjoy!

The Great Pumpkin Pie-tini

by Jaelyn Penner

If you love pumpkin pie, you will adore this drink!  It has an intense pumpkin flavor, with pie-like sweetness and spice.   It would be fantastic served with heavy hors d’oeuvres, or even with just some tasty (pumpkin seed?) crackers to unwind after a long autumn workday!

I love this time of year!  The holiday trifecta:  Halloween, Thanksgiving and Christmas all in such close proximity makes the last three months of the year a veritable storm of activity, decorating, un-decorating, decorating again, un-decorating again, decorating some more and shopping-shopping-shopping!  But of course, the best parts of all of this madness are the celebrations!!!

What are celebrations but great people, great food, great mood and yummy drinks?  Luckily, two holidays in the Trifecta are autumnal… meaning pumpkin works wonderfully for Halloween as well as Thanksgiving.  And in that spirit (pun intended), I have the perfect beverage for you!

The Great Pumpkin Pie-tini

1/2oz Pumpkin Pie Vodka (unbelievable but true – this flavor was available at my local liquor store.  If you can’t find it, substitute with vanilla vodka)

1 tsp. Pumpkin Butter

1 oz. cold Ginger Beer(available at Cost Plus World Market, or often at health food stores)

3 oz. cold Pumpkin Beer

Dash of Fresh-Ground Nutmeg

Cinnamon Stick for garnish

In shaker, add Vodka and Pumpkin Butter.  Shake well, add ice, shake for another 5 seconds.  Pour liquid only (not ice) into martini glass.  Add Ginger Beer, fill with Pumpkin Beer.  Gently stir.  Using a small grinder and whole nutmeg, grind a dash on top of drink.  Add cinnamon stick for garnish, and enjoy!

Note:  Beverage brands vary widely in taste.  I used a fairly sweet ginger beer by The Ginger People.  If yours isn't as sweet as you would like, you can increase the amount of pumpkin butter in your drink.

Manly Man’s Smoked Salmon

 
 
by Kristen Barchers

To many, smoked salmon brings to mind the UK’s traditional layers of thinly sliced lox atop a bagel and shmear. I like to think of this very different style of salmon as the ‘manly man’s’ smoked salmon. The recipe for the brine was perfected by my dad, the master of ‘manly food.’ Many a professed salmon hater has been converted after a taste. For those who already love salmon, you’re in for a treat. The smoky, slightly sweet flavor and hearty texture will make this dish ideal for any occasion. While I often use this brine on salmon, it works well for foods like beef jerky and tempeh as well.

A note on choosing salmon:

With all of the warnings about mercury, PCBs (carcinogenic chemicals found in some predatory fish) and irresponsible farming, knowing which fish to eat can seem like a daunting task. The Monterey Bay Aquarium has developed Seafood Watch, an informative guide to purchasing all types of seafood. Good quality salmon, such as wild Alaskan, is typically more expensive than farmed Atlantic salmon, however the benefit to your health and the environment are well worth it. One money saving alternative is purchasing frozen or previously frozen salmon instead of fresh. Due to the nature of this recipe and the great amount of flavor the brine adds, it is not necessary to purchase fresh salmon.

Manly Man's Smoked Salmon

1 large or two small salmon filets (approximately 2 lbs)

Brine Ingredients:

1/3 c. sugar
¼ c. non-iodized salt
2 c. soy sauce
1 c. dry white wine
½ tsp onion powder
½ tsp garlic powder
½ teaspoon pepper
½ tsp Tabasco sauce
1 tsp orange zest
2 tsp grated ginger

Method:

1. Mix all brine ingredients in a large bowl and stir until sugar is dissolved.
2. Place salmon filet in a large, sealable plastic baggie and pour in brine. If needed, add water until salmon is fully submerged in liquid. Place the bag in a large bowl or container that will catch any spills in case your bag breaks.
3. Refrigerate salmon for 24 to 48 hours. The longer the salmon is in the brine, the saltier and more strongly flavored it will be.
4. For the prettiest filet, remove salmon from brine, pat dry and let air dry under a fan for 1-2 hours. This will create a smooth sheen on the surface of the salmon once it is smoked and dried. If you chose to skip this step, simply pat salmon dry and proceed to step 5.
5. Place the salmon in your smoker and smoke/dry according to your smoker’s instructions. This typically takes 10-12 hours for large filets. When the salmon is done is partially determined by preference. I prefer my salmon very dried out and flaky, however it is completely safe and delicious to eat while still slightly moist inside. Once the salmon is brined or cured, bacterial growth is inhibited. The drying process helps to preserve the salmon, but it is the curing that makes the salmon safe to eat.

Note: I use a Smokehouse Little Chief smoker for all of my fish smoking needs. This type of smoker is designed for a cooler smoke/drying (<140°) as opposed to other smokers on the market that are designed to simultaneously smoke and cook meats at much higher temperatures. For best results, make sure your smoker is designed to smoke and dry fish.

To serve:

This salmon is amazing alone, but pairs wonderfully with a simple dill sour cream. Simply stir a couple of tablespoons of finely chopped dill into a cup of sour cream. Top the cracker of your choice with a dollop of dip and a slice of salmon.