Anyway, it's all good. Let's turn our attention to these little appetizers. You know, as a child, besides not listening to my mom on vital life lessons, I hated smoked salmon. I was not a rational child. Now I can't get enough of smoked salmon. With cream cheese, with butter, with capers, with olives, on its own, I just love it. I think being in Scotland for four years helped foster this affection. I got this recipe from Saveur, a nice and simple dish where you just have smoked salmon with some beetroot spread. Delish.
makes 1 1/2 cup of beetroot spread
160g Smoked salmon
1 bunch watercress, leaves picked.
Drizzle the beetroots with olive oil, salt and pepper. Wrap in tin foil and bake in a preheated oven of 200C for about 30-40 minutes or until tender. Leave to cool, and then put in a food processor and blitz until smooth. Add balsamic vinegar and pepper to taste.
Spread the beetroot mixture on rye bread slices and top with smoked salmon and watercress.