It’s Friday, and once again I’m going against the grain and posting a make-up recipe instead of the current week’s French Fridays with Dorie pick.
This week’s recipe involves zucchini blossoms. I am hoping (finger’s crossed!) that my garden will start producing zucchini blossoms very soon. It’s been a tough year for my vegetable garden. I am having a big problem with pests eating my sprouts and seedlings. Of the 24 or so green bean seeds I planted, only two sprouts look like they might survive. The rest were eaten, sometimes before they even broke through the soil. My zucchini plants are struggling as well. It looks like two or three of them have a good chance of surviving. If you see a zucchini blossom post from me in a few weeks, you will know they survived!
Instead of skipping this week altogether, I did a make-up from last month instead. Salmon Rillettes is a delicious spread made from a combination of fresh and smoked salmon. The fresh salmon is gently poached in white wine, then mashed with the smoked salmon, lemon zest, chopped shallot, lemon juice, and a bit of butter. After chilling, it’s ready to serve.
I served Salmon Rillettes for dinner with toasted baguette slices and a nice salad. I loved it! Though I served it for dinner, it would be excellent as an appetizer for a dinner party. I had leftovers for lunch on a bagel with cream cheese, and it was quite tasty!