(no subject)

[rivka]

We tried a marvelous new recipe tonight: smoked salmon and apple quesadillas. They were delicious and very quick and easy to make.

The recipe is apparently originally from rec.food.recipes, but there are some formatting problems in the online version (12 cups of sour cream? For a dish that feeds four?) so I'm just going to reproduce the whole thing here, for my records.

Quesadilla filling (for two adults): I julienned 4oz smoked salmon (lox) and half a peeled and cored Granny Smith apple. I mixed these with 3/4 cup grated cheese (I used a pre-grated "Mexican blend" that I think was mostly Monterey Jack) and seasoned it with a generous amount of fresh dill and a splash of lime juice.

I melted a little butter and brushed the bottoms of two big tortillas with it. I split the filling evenly between the two tortillas, folded them over, and cooked them in my biggest skillet over medium heat for a few minutes on a side, until the inside was all melty.

We topped them with horseradish crema: I mixed together 1/4 cup each sour cream and mayonnaise, seasoned it with a tablespoon of horseradish, a tablespoon of fresh chives, and a splash of lemon juice, and thinned it with a tablespoon and a half of milk. This was easy enough to throw together while the quesadillas were cooking.

They were great. I wouldn't have thought of smoked salmon and apple, but it's a good combination. I don't think you'd want to use a sweet apple, but the tart crunchy Granny Smith bits were delightful. And the horseradish crema was delicious - I'm already thinking of other applications for it. (It would go well with asparagus or artichokes, I think.)

This would make a lovely entree for a summer brunch. Michael recommends a crisp, fruity white wine as an accompaniment for nonpregnant diners.

Comments

[johnpalmer.livejournal.com]

If I remember my lox, you might also get an interesting combination out of a harder smoked salmon (the kind you have to kind-of shred, rather than julienne). I think that actually go well with a sweet apple (though a tart one would work, too) for the smokey/sweet combination.

[wcg.livejournal.com]

I may just have to try that here at home, though the horseradish would be lost on me. Paula might like it though.

[rivka.livejournal.com]

Well, it's just a condiment. You could use plain sour cream, or guacamole, or whatever seemed good to you as a topping.

Smoked Salmon and Apple

[minnehaha.livejournal.com]

I don't think smoked salmon and apple would work very well without the cheese. (Think of smoked salmon with applesauce on top -- not very tasty sounding.) I also wonder if it would be better with a more flavofrul cheese: a good mushroomy brie, a nutty gruyere, or even a reblochon.

Hmmm. I saw smoked salmon in the market last weekend. And our current guests are going to leave some applesauce. Maybe we'll make crepes.

B