Ordinary
Out of the
OOO by Kate Krukowski Gooding
Smoked Salmon Rolled in Pistachios
An easy and great holiday favorite! The pistachio is a seed fruit originating in Persia. The 20-foot tall trees thrive in stony and poor soil, high heat and little or no rainfall. To date, Iran boasts a 700-year-old tree still living. The pistachio’s first archaeological findings date back to 6760 B.C. in the Palaeozoic period, presently called Jordan. This nut was first brought to the United States in 1854 and the first commercially usable crop harvested in 1976. Pistachio production in the U.S. has increased rapidly since then because of high domestic demand.
Much of pistachio history reflects the “royal character,” endurance and pride. Especially fine pistachios are said to have been a favorite delicacy of the Queen of Sheba, who confiscated all Assyrian deliveries for herself and for her royal court.
Smoked Salmon Rolled in Pistachios
Ingredients
15 ounces canned pink salmon, flaked with no bones
8 ounces cream cheese, room temperature
1 ¼ cup shredded white cheddar cheese
2 tablespoon minced yellow onion
1 tablespoon dried parsley
1 tablespoon lemon juice
1 teaspoon liquid smoke
½ teaspoon celery seed, ground fine
½ teaspoon garlic powder
1 cup finely chopped pistachios
Directions
1. Combine all ingredients except nuts. Shape into a log by rolling in parchment paper. Roll log in nuts before serving.
You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here.
Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.
More information at www.blackflystew.com
And visit Foodie's Emporium for Gourmet Ingredients!
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