When we were getting ready to leave for our Texas trip, Eric and I joked that we should pack stretchy pants. Looking back, we probably should have. If you've been following any of our travels throughout Austin on Twitter or Instagram or his Tumblr site, you may have seen some pictures of what we've deemed our "foodcation". We're pretty proud of ourselves... we've managed to hit all of the places on our list (and some food trucks along the way). Go us! But, yeah, we're getting back into a serious gym routine when we return.
There's a lot more planned these next four days as we head off to Dallas. There are some distilleries we want to check on our drive up and a few restaurants to stop at along the way. There's talk of going to the State Fair, where you can get just about anything deep fried (hamburgers, Oreos, butter... or so I've heard). And we might just go to a shooting range on our last day. Seems like the thing to do in Texas.
Before we left, I whipped up this little appetizer, which won raves from the husband. As we get closer to Thanksgiving, I've been trying out recipes that I'd like to serve. Thinking this one might make it on the menu.
Smoked Salmon with Apple Yogurt and Chive
Yield 4 servings
Tools Small mason jars or bowls
Ingredients 1/2 lb hot smoked salmon fillet, cut into four pieces (alternatively, you can use sliced smoked salmon) 1/2 cup full fat Greek yogurt 2 teaspoons chopped fresh dill 1/2 teaspoon ginger, minced into paste Kosher salt Black pepper, coarsely ground 1 honeycrisp apple, cored and cut into 1/4 inch pieces 1 tablespoon, chopped chives
1. In a bowl, mix together the Greek yogurt, dill, and ginger. Season with 1/2 teaspoon Kosher salt. 2. Spoon 2 tablespoons of Greek yogurt mixture into each jar or bowl. Sprinkle chopped apple on top. 3. Add the smoked salmon and sprinkle chopped chive over it. Season with coarsely ground black pepper.