appetizer

A bit of a Whole Foods splurge replaced going out for a birthday dinner, and I have to say I wouldn’t have had it any other way. As I mention in my About page, I truly do feel like the produce section, heck, most sections, of Whole Foods is like beautiful food art.

Among the things purchased? Mango juice for smoothies, sparkling Italian soda for cocktails, and Amazing Grass Kids Super Food, which happened to be on sale. The kids version is much better-tasting, and I am really looking for ways to amp up my nutrient intake.

I also picked up something I have been wanting for some time, a bottle of blood orange olive oil. It smells so beautiful, and I can not wait to make up some recipes that center around it.

Our original plan was to make up a bunch of appetizers for our dinner, but we ended up stopping at just a couple, crostini with smoked salmon spread, followed by Whole Foods’ guacamole, which happens to be one of my all time favorites. The smoked salmon spread idea came to me in the seafood aisle at Whole Foods, and I loved it so much that I had to share!

It started with half of a tub of crème fraiche. I love this Vermont Creamery brand. I also really love the story behind the company.

I added the crème fraiche to my mini food processer with a few slices of sustainable smoked salmon from Maine. It cost a little more, but the more I learn about sustainable fish, the more I want to try to buy from companies concerned with sustainability.

To make the spread, I very simply pureed the salmon with the crème fraiche until completely blended. It really isn’t the prettiest looking spread, but it was delicious. I think next time I would add in a tiny bit of chopped red onion for a bit of flavor and crunch.

While I was making the spread, I had baguette slices, drizzled in olive oil, baking at 400 degrees for about 10 minutes until golden and crunchy.

I whipped out a jar of grated ginger, a Whole Foods purchase from earlier in the weekend.

To serve, I topped the baguette slices with some smoked salmon spread and slivers of ginger. The ginger gave it a fresh brightness which paired well and provided a contrast from the creamy crème fraiche and smoky salmon. Chopped red onion, capers, tomato, or sweet/spicy peppadew peppers would also be great toppings. I am thinking the next time I have company, I will have a top your own crostini bar!

I am actually going to a Scottish smoked salmon event tonight, so I will have even more salmon (and whisky) for you tomorrow.

Spending my birthday evening in my kitchen was so relaxing; we even ate these picnic-style on the floor!

I think some people might think it strange that I wanted to prepare my own birthday feast; do you prefer to go out for special occasions, or do you have some great memories of preparing a special occasion meal in the comfort of your own home?