Smoked Salmon Spread

This is a quick and easy recipe for party food. It is easy to scale up for large gathering. I like the mix of smoke, dill, citrus and chives melded with the creaminess of cream cheese. It has always been a hit every time I have served it.

Ingredients

• ½ Lb Smoked Salmon without skin (Copper River is best)
• ½ Lb Cream Cheese softened
• 1 Tablespoon Dill Weed dried
• 1 Tablespoon Chives fresh chopped
• 1 Teaspoon Lemon Zest finely grated
• ½ Teaspoon White Pepper fresh round
• ½ Teaspoon Old Bay seasoning
• ½ Tablespoon Cayenne Pepper

1. Place the cream cheese in a bowl and whip till it is loose.
2. Add the dry ingredients including the lemon zest and chives, mix well.
3. Flake the salmon and combine with the cheese mixture. Be careful to not lose the texture of the salmon.
4. Cover the spread and refrigerate it for at least an hour, overnight is best.
5. Serve with small slices of rye bread or your favorite crackers.

Catfish in Red Curry

This is a quick and simple to make dish that is packed with flavor. The red curry paste and coconut milk goes well with the earthy taste of catfish.

Catfish in Red Curry (Pad Phed Pladuk)

Ingredients

• 2 ½ pound Catfish fillet.
• 1 can (13.5 FL.) Coconut milk
• 4 Tablespoons Thai Red Curry Paste
• 5 Fresh very hot Thai Red Chillies.
• 4 Kaffir Lime leaves torn in half
• 2-3 Tablespoon Fish Sauce
• 2 Tablespoons sugar
• 3 sprigs Cilantro chopped
• ¼ of a lime in thin half-moon slices

Preparation

1. Cut the catfish fillet into medium size cubes about 2" x 2"
2. Separate about ½ cup of cream from the coconut milk, and heat.
3. Cook the catfish pieces in the coconut cream until just done.
4. Put the cooked catfish aside.
5. Bring the remaining coconut milk & curry paste to a boil.
6. Lower heat to medium and stir till oil starts to form on top.
7. Add the cooked fish pieces and the coconut cream mixture.
8. Lower the heat to low, and gently cook till heated.
9. Adjust taste with fish sauce and a little sugar.
10. Add the kaffir lime leaves and simmer for 2 more minutes.
11. Place the fish on a serving platter.
12. Garnish with slices of fresh chili peppers and lime
13. Sprinkle on the chopped cilantro leaves.
14. Serve with jasmine rice.

Makes 6 servings