Icelandic Smoked Trout Dip with Skyr

One of my girlfriends recently returned from a holiday in Iceland and it sparked my interest. What is the food like there? When I think of Nordic food, I think of the cliché pickled herring and Rose Nylund’s cringeworthy recipes from The Golden Girls. But seriously, I had very little knowledge of their culinary scene so I did a little internet creeping to find out some popular foods in Iceland. Of course I found the expected smoked fish and pickled herring but it became abundantly clear there was one traditional favorite: Skyr. Skyr for breakfast, skyr for lunch, skyr for dinner…you get the point!

Between the smoked trout and skyr this dip is a protein powerhouse!

Skyr is Iceland’s version of Greek yogurt and it has been a staple in their cuisine for over a thousand years.  It is believed that Icelanders first started making skyr when settlers from Norway arrived in the 9th century. Yaaaa guys, THAT long! I think they’ve got this covered.

It has the consistency of a thick yogurt, with a mildly tart flavor. It’s super high in protein and has virtually zero fat or artificial sweeteners. AMEN! Because skyr contains live active cultures it must be consumed within 5 days of opening, so keep this in mind when you buy it.

Serve this healthy dip alongside crackers, endive leaves, cucumber slices or celery sticks.

I found Siggi’s Icelandic Skyr at Whole Foods and have to say, I’m really happy with it. I will definitely be adding this to my grocery list. It’s a healthy product you can feel good about eating and I can see me using this in my recipes.

This Icelandic Smoked Trout Dip with Skyr is great to make when entertaining because it’s healthy, delicious and different. Spice things up and add this new dip to your list of tricks in the kitchen!

Enjoy! xx

Icelandic Smoked Trout Dip with Skyr

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Peony

Recipe type: Appetizer

Cuisine: Nordic

Serves: 8

Ingredients

• 8 oz skinless smoked trout filets, broken into ½ inch pieces (approximately 2 cups)
• ¾ cup Skyr (a thick Icelandic style yogurt)
• ¼ cup crème fraîche
• 2 tsp Worcestershire sauce
• 2 tbsp prepared horseradish, drained
• a medium sized dill pickle, finely diced
• ¼ cup fresh dill, roughly chopped
• ¼ cup green onions, thinly sliced (white and light green parts only)
• 1 tbsp capers, strained
• freshly ground pepper
• flakey Icelandic sea salt

Instructions

1. Using an electric mixer, beat skyr, crème fraîche, horseradish and Worcestershire sauce. Transfer mixture into medium bowl. Stir in smoked trout, dill pickle, green onion, capers and fresh dill. Season with freshly ground black pepper and flakey Icelandic salt.
2. Let dip chill in the fridge for 1 hour prior to serving.
3. Serve with endive leaves, sliced cucumber, celery sticks or crackers.

Notes

You can use hot smoked salmon in this recipe if you don't have access to smoked trout.
You can find Siggis Skyr Yogurt at Whole Foods but you can sub greek yogurt in a pinch.

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Beat the heat with this healthy Chilled Cucumber Soup!

It was crazy-hot in the Bay Area this weekend and my AC-less apartment was like a sauna. For pretty much everyone else in Canada and the USA this is totally normal, but for us in San Francisco we aren’t used to such extreme temperatures. At its peak, temperatures soared to 32C/91F and I retreated to the beach with my main squeeze and perhaps a watermelon beer or two.

CUCUMBERS+MINT+DILL+JALAPEÑO+LEMON

So what to make for dinner? There was no freaking way I was going to use the oven or stove, even in the evening it would be too hot. I was also a tad dehydrated because we pulled a rookie move and left our big bottles of water on the couch. Brutal! By the time we left the beach all we could think about were tall glasses of ice water and jumping into a cold shower.

I TRY TO SNACK ON CUCUMBERS WHEN WORKING A RED EYE FLIGHT. THEY’RE JAM PACKED WITH B VITAMINS AND GOOD CARBS, WHICH HELP GIVE YOU THAT MUCH NEEDED 4 AM PICK ME UP!

This Chilled Cucumber Soup is jam packed with flavor

When we got home, we were both exhausted from the sun and from not drinking enough water. I found myself craving things like cucumbers, watermelon and celery; foods with a high water content.  I listened to my body and decided to make a chilled cucumber soup for dinner. This recipe calls for Persian cucumbers but you could sub for a long English cucumber if they are more easily accessible.

Luckily I had all of the ingredients for this recipe at home, so that was half the battle. I was relieved I didn’t have to face the Trader Joe’s line at 530pm on a Sunday. I’m a self confessed Trader Joe’s-aholic. But that store at dinnertime, on a Sunday, is just utter madness!

This Chilled Cucumber Soup is totally a recipe you can feel great about eating!  It’s high in protein, low in calories and incredibly hydrating and nourishing for your body. It’s also a great source of vitamin B-6 (important for healthy eyes, skin, liver and hair) and B-12 (used to treat a variety of illness’s such as sleep disorders, depression, memory loss and vitiligo).

I LIKE TO SERVE THIS WITH DICED DILL PICKLES FOR AN EXTRA ZING!

I see this as the perfect appetizer for entertaining in the summer. Chilled Cucumber Soup is light, refreshing and cleanses your palette. Try serving this restoring soup in a tea cup and let your guest sip it, if they choose. It’s so refreshing and I’m sure they will appreciate it after a hot day in the sun.

I love to serve this with finely diced dill pickles for an extra vinegary zing . I used a tablespoon of my Garlicky Dill Pickles and I really enjoyed the contrast in flavors.

Stay Cool! xx

Chilled Cucumber Soup

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

Let this refreshing soup be your relief from the heat! This chilled soup is perfect for those hot summer days when you just don't feel like using the oven or stove.

Author: Peony

Recipe type: Soup

Serves: 4 servings

Ingredients

• 4 Persian cucumbers, washed and diced (reserve ½ of one cucumber and do not put in the food processor)
• 1 jalapeño, seeded and minced
• ⅓ cup fresh mint
• ¼ cup fresh dill, divided in two equal piles
• 1 large clove garlic, minced
• 1 shallot, minced
• 1 cup greek yogurt
• ¼ cold water
• ¼ olive oil, plus more for drizzling
• salt & freshly ground pepper to taste

Instructions

1. Add cucumber (remember to reserve half of one cucumber), jalapeño, mint, half of your dill(1 pile), garlic, shallot, lemon juice, olive oil, cold water and greek yogurt into the food processor or blender and pulse until smooth.
2. Transfer soup mixture into a large bowl and add the remaining finely diced cucumber and loosely torn dill leaves. This will add a nice texture a vibrant color to the soup.
3. Add salt and freshly ground pepper, to taste
4. Leave in the fridge for at least 3 hours to chill or overnight for best results.
5. Garnish with a sprig of dill or finely chopped dill pickle for a zing!
6. Drizzle with olive oil, optional

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This Smoked Salmon Benedict with Avocado is gluten-free for my celiac friends!

One thing I absolutely LOVE about living in San Francisco, is how seriously people take brunch! San Franciscans have definitely gotten brunch & day drinking down to a science. Some popular restaurants are only open for brunch, 9am-3pm. It’s so popular they are able to shut their doors in the afternoon and probably laugh amongst themselves at all of the patrons nursing their hangovers with bottomless mimosa’s.

The people watching in these line ups are pretty amusing to say the least! If you were to ask some of these people to wait 3 minutes for an uber, 10 minutes for a drip coffee or behind 3 people at Trader Joe’s; forget it! However,  if you ask them to wait in line for over an hour at their favorite local brunch spot, they will do it with pleasure! I’m touched by the commitment and my fiancé & I partake in brunch shenganigans once a week. On the other day, we enjoy a leisurely brunch at home.

AN INDULGENT BRUNCH YOU DON’T HAVE TO FEEL SUPER GUILTY ABOUT!

Today I was super excited to try a new brunch recipe for the blog! Eggs Benedict is without a doubt my favorite brunch item but it’s pretty unhealthy! I wanted to create a lighter recipe that would still satisfy my craving for this high fat dish. I also opted to make a gluten free benny for my celiac friends out there. Whaaat whaaat!

Smoked Salmon is a great source of healthy oils and fats, dietary protein and iron but like everything else, moderation is key. Even though there are many wonderful benefits of eating smoked salmon, it is rather high in sodium, so don’t eat it all day, everyday. Alright?

Removing the english muffin and swapping it with avocado is such an easy way to get rid of unhealthy carbs. I’m trying to eat less bread these days and the struggle is definitely real, but with this dish I didn’t miss it! This Smoked Salmon Benedict with Avocado was all I dreamed of and more. My fiancé is already asking me to make it again next weekend.

WHO SAYS YOU CAN’T ENJOY RESTAURANT QUALITY FOOD AT HOME?

Please note that this recipe only serves 2 people so keep that in mind when buying your ingredients.

Drizzle my Herbed Crème Fraïche Dressing over top of the benny and enjoy!!

Smoked Salmon Benny with Avocado

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

This is a great low carb & gluten free alternative to Eggs Benedict! Try this recipe at home this weekend!

Author: Peony

Recipe type: Brunch

Serves: 2

Ingredients

• 5 ounce piece of smoked salmon, divided in two pieces
• half an avocado, sliced lengthwise
• 2 eggs, poached
• 2 tsp white vinegar
• 1 tsp salt
• salt & fresh ground pepper, to taste
• 1 tbsp minced chives to garnish

Instructions

1. Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier.
2. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat.
3. Meanwhile, crack 1 cold large egg into a small dish or bowl.
4. Use the handle of a whisk or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
5. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan. This 'whirlpool method' only works for 1 or 2 eggs. If you're making a larger batch, do not stir each time you add a new egg.
6. Turn off the heat, cover the pan and leave for 5 minutes. REALLY leave it for 5 minutes. As in don't lift the cover and peak! This will ruin your poached eggs!
7. While eggs are poaching, slice avocado and place 3 flat piece of avocado on a plate.
8. Place a piece of salmon on the avocado.
9. Using a slotted spoon, remove the poached egg from the sauce pan and place on top of the salmon.
10. Top with Herbed Crème Fraïche Dressing and minced chives!
11. Enjoy!
12. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alter
13. Read more at: http://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe.html?oc=linkback

Notes

Please use my Herbed Crème Fraïche Dressing to drizzle over the Smoked Salmon Benny. It will not be close to the same without the sauce!

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This Tzatziki takes me back to Greece!

When my fiancé & I went to Greece it was a dream come true!  For almost two decades, traveling to Greece had been #1 on my bucket list. I dreamt of sunsets in Santorini, getting lost in the winding white alleyways, drinking ouzo in a taverna on the caldera and eating the best greek food of my life. I had been patiently impatiently waiting until I met ‘the one’ so to speak, because it seemed like such a romantic place and I didn’t want to go with just anyone. Luckily, when Rez came along he was quick to want to make that dream come true and we started planning an epic euro trip that would include the Greek islands for my birthday.

Elia (Olive) beach, Mykonos

I have no idea how much Tzatziki we consumed while in Greece but it was a lot! Rez was totally in his element, feeling so at home with the familiar foods from childhood. The Tzatziki in Greece was so thick & creamy and was always served on a shallow plate; never in a bowl.

Straining yogurt is an important part of making traditional Tzatziki

Why could I never get it quite right at home? What was I missing? I usually ended up with a runnier Tzatziki, most certainly not the thick spread I was served in Greece. After asking around at a few of the smaller tavernas, I learned that they were straining their yogurt to make a yogurt cheese. It’s similar to a soft cream cheese. The Lebanese culture also does this to make labneh. Ideally, you would strain it for up to 48 hours, but you can cheat and speed up the process for this recipe (I do it all the time). You just need a strainer, cheesecloth and a large bowl to catch the liquid as it drops from the yogurt.

The yogurt will shrink in size by half when strained. If the recipe called for 1.5 cups of strained yogurt, you need to start with 3 cups.

Cut cheesecloth into 6-8 18 inch pieces and layer them in the strainer. Sit the strainer inside the bowl to catch the liquid as it drips from the yogurt. Pour the yogurt into the center of the cheesecloth and pull up the sides of the cloth, bringing the ends together at the top and tying with a string. Place in the fridge and let it sit for an hour.

Nighttime in Fira, Santorini from our hotel room

In the meantime, grate your cucumbers. No need to peel them, just go ahead and start grating. You must use English cucumbers or the small Persian cucumbers for this recipe. Don’t use the wide, regular cucumbers because they are waxy and will give your Tzatziki a bitter taste. Put the grated cucumber in a another strainer and sprinkle with 1/2 tsp sea salt to help draw out the moisture from the cucumbers. If you’re in a rush, you can press down on the cucumbers to speed up the process. If you’re not in a rush, leave cucumbers in the fridge overnight or for 10-12 hours for best result.

Tzatziki, Olives and Fresh Baguette are great to serve your friends over cocktails.

After an hour take it out of the fridge and check the liquid in the bowl to make sure no yogurt is leaking. If there is yogurt in the bowl or coming out of the cheesecloth, it means you’re not using enough. If this is the case, cut a few more pieces of cheesecloth and tie with another string. No biggy!

If you’re trying to speed up the process, you can gently start ringing out the liquid. You can repeat this every half hour of so depending on how much of a rush you’re in. Ideally, you would be able to keep it in the fridge with the cucumbers, overnight or for at least 10-12 hours. The longer you let it sit, the thicker it will be!

Fresh Mint & Dill are suggested for this recipe but dried herbs can be used in a pinch! Just make sure to leave Tzatziki in the fridge for longer to let the dried herbs soften into the spread.

Remove the yogurt out of the cheesecloth and voila Thats how you make yogurt cheese. It’s freaking simple eh? It just requires a little bit of your attention but its so worth it. If you want to do almost no work at all, leave it in the fridge for at least 24 hours so the liquid will drain out naturally.

Now all you have left to do is add all the other ingredients: cucumbers, extra virgin olive oil, lemon juice, garlic, salt, dill and mint.

Kalí óreksi! xx Greek 

Tzatziki

 

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Author: Peony

Recipe type: Appetizer

Ingredients

• 1 large English cucumber or 5 Persian Cucumber, unpeeled and grated
• 1½ cups strained full-fat Greek yogurt (roughly 3 cups unstrained)
• 2 large garlic cloves, finely minced
• 2 tbsp extra virgin olive oil and more for drizzling
• 1 tbsp lemon juice
• ½ tsp salt
• 3 tbsp fresh dill, minced
• 3 tbsp fresh mint, minced

Instructions

1. Cut cheesecloth into 18 inch pieces and layer them in the strainer (I suggest using 6-8).
2. Put yogurt in the middle of the cheesecloth. Make sure you have a bowl under the strainer to catch the liquid. Gather the access cloth of the sides and tie at the tie with string. Put in the refrigerator.
3. Check after 1 hr to make sure the liquid dripping from yogurt is only slightly milky. If there are pieces of yogurt in the bowl, it means you're not using enough cheesecloth. In this case, add a few more layers and tie with another string.
4. Grate your unpeeled cucumbers and put into a strainer. If you're using English cucumber, make sure you remove the seeds first.
5. Add ½ tsp salt to the cucumbers to draw out the moisture. Leave it in the fridge overnight along with strained yogurt for 10-12 hours. If you're in a big rush, you can use your hands to press down on the cucumbers.
6. The next day remove the yogurt and cucumbers from the fridge and combine in a medium sized bowl. Add remaining ingredients to the bowl and mix them all together.
7. Refrigerate until ready to use.
8. Serve in a shallow plate and garnish by drizzling olive oil, olives and fresh herbs.

Notes

You will need cheesecloth and 2 strainers or colanders for this recipe.
To speed up the straining process for both the cucumber and yogurt, you can sprinkle a little kosher salt on top to help draw out the moisture.

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