Naramata, BC is a slice of heaven that many British Columbians may not know about. As spring roles around, I can’t help but think of road trips and visits to wineries. I’m no expert in viticulture – but the sun, the lake and the land really does make for magic in a bottle.
Last summer, I ventured out with a few friends to Naramata with our bikes in tow. Please do yourself a favour and check out the numerous B&B’s that are in the area. One I recommend is The Copper Goose B & B, run by a lovely couple by the name of Carolle and Gerhard.
Blessed by the Okanagan climate and Inspired by my trip to Naramata, BC this summer, this meal is perfect for your at-home dinner date:
~Lake Breeze’s Bench White Wine
~grapes, Okanagan cherries and goat-cheese
~Jumbo-prawns, grape-tomatoes and rice penne – topped with freshly-grated parm
This past Friday I invite my good friend SK over for dinner.
She was whippin up a fish entree and I was responsible for an appetizer. Thursday was a bit of a bender at the new Keg in Yaletown (thank you work function), so I was still kinda hung over and lethargic. Not the best energy for whipping up an elaborate dish. So this salad seemed like a good idea – courtesy of a Jamie Oliver recipe.
Ingredients (serves 2):
750 grams of smoked salmon slices
3 smallish potatoes (I used Yukon gold)
Half cup of capers
1 cup of plain yogurt or creme fresh
2 tablespoons of horseradish (get the good shit – the real root, if you can)
Fresh dill for garnishing
Salt & pepper
1. Boil potatoes until soft
2. Drain and set aside
3. Add salt, pepper, lemon zest and half the lemon juice
4. Add capers and olive oil (1:3 ratio)
5. Add dill when the potatoes have cooled <I forgot to do this…you’ll notice no dill on the dish:(>
6. Make yogurt sauce by combining yogurt, half the lemon juice and horseradish
7. Plate the smoked salmon, potato salad and drizzle the sauce all over
Aw yeah! Happy happy! It turned out to be quite heavy – you could even have this as a meal. But we were piggish. On the next post, I’ll share the jist of what I know about how SK made her entree: Halibut steaks with lemon caper butter sauce.