A slow snowing morning has me thinking of condiments - something I can work on this morning while I rock out to my favorite local radio show (The Freakshow on KVNF) and enjoy the weather.
What’s bright and fresh that we can just drop on top of tonight’s coho fillet? We’ll see if the Captain wants to grill in the snow - otherwise we’ll just roast our fish inside. No one wants to drive to the market, so time to play with what’s on hand…We have half a cucumber, which makes me think of pickles. Pickle butter!
Soften a 1/2 cup of butter (unsalted if you have it).
While that happens, chop up some pickles. Dill would be great, I happen to have some Hot & Sweet in the fridge so I am using those. 2 Tbs. worth, and about 2 tsp. of pickle juice
Add 2 tsp. of Dijon mustard, 1 tsp. of dried dill, 1/2 tsp. of garlic powder, a dash of tabasco and salt and pepper to taste.
Mix everything together and form into a log using some waxed paper - this way you can cut nice disks off to place on top of your cooked salmon. It also makes a great base for a smoked salmon appetizer - just imagine some rye bread smothered in pickle butter topped with some gravlax and a little fresh dill.
Keep thinking spring!