At least three times a year my husband and I get together with long time friends for a joint dinner which includes a post-dinner soak in the hot tub. The host couple prepares the main course and the rest bring a side dish or dessert. Last night’s event was awesome and a reminder how connecting with lifelong friends enhances ones life. As couples, we laughed, shared stories, sipped wine, played Mexican train, soaked in the hot tub and appreciated friendship.
The main course was chicken and beef fajitas (with all the fixins’), a smoked salmon & cucumber salad, Kafta Kabobs (appetizer) finished off with a cheesecake and chocolate fondue dessert. Blimpy Girl’s dish was the salmon cucumber salad.
I purchased smoked salmon from Costco. It’s imported from Norway and the ‘long-smoked’ process gives a nice delicate smokey flavor.
Cream cheese is spread onto thinly sliced cucumber slices and rolled up with a chunk of salmon inside. Think lox!
Cubes of chunky tomato, thinly sliced red onion, capers and toasted pine nuts embellish the bed of salad greens.
A mandolin is handy when making the cucumber slices, but a vegetable peeler works well if you bear down on the cutting edge. Spread cream cheese onto each cucumber slice, insert a piece of salmon, and roll.
Each salad plate included 3-5 cucumber salmon rolls, 3 cucumber rolls with no filling, a bed of mixed greens, chopped tomatoes, thinly sliced onions, non-pareil capers, chunks of salmon throughout, sprinkling of toasted pine nuts and a dollop of low-fat sour cream. Drizzle a homemade olive oil & lemon juice vinaigrette over the salad and complement with a side of hummus and crackers.