I just finished watching Julie and Julia and loved every bit of it. I smiled the whole time as Julie reminded me so much of myself. Like her, blogging takes so much of my time and I often wonder if my posts have too much information for comfort. I go back and read, and wonder how in the world I wrote what I wrote. Then I go on a blogging strike that lasts an entire 24 hours before my waters become clear and calm again, and I get back to business. I’m accumulating more and more “pearls” (aka gaffes) with every post. Soon, I will have enough to make necklaces for generations of granddaughters to come.
As if I weren’t already spending too much time in front of the computer; reading blogs, writing blogs and checking everyone’s updates on Facebook and Flickr, I also joined Twitter yesterday. Discouraged by John, I’ve resisted Twitter for a long time until, well, I couldn’t anymore. I am so excited about Twitter. I’ve always thought it was for teenagers only, so now that I’m a member, I feel ten years younger and massively cooler. Stay tuned for some “twitteresque” fun.
I’ve been debating whether I should call this a salmon salad or a salmon dip. I had this preparation as a sandwich for lunch, and snacked on the rest with crackers all afternoon. Similarly to a tuna salad, there are so many ways it can be enjoyed. Being an all-time tuna salad fan, I have eaten it every possible and imaginable way: on a sandwich, on crackers, mixed with greens, with a tomato and onion salad, on deviled eggs, and by the spoon (my favorite of all). Salmon salad will please all tuna lovers in addition to surprising them with a gorgeous salmon color and softer texture. The Worcestershire and tomato sauce mixed with the creamy mayo and fresh lemon juice taste terrific with the fish, giving it a very zesty flavor.
Serve it for lunch as for brunch accompanied by fresh fruit, a mimosa and a delicious strawberry muffin or peach yogurt brulée for dessert. When you’re all finished and ecstatic about the meal you’ve just had, send a prayer my way.
1 (15-ounce) can red sockeye salmon
4 tablespoons mayonnaise
2 tablespoon tomato sauce or ketchup
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
½ cup finely diced celery
2 tablespoons chopped dill
1 hard-boiled egg, chopped (optional)
Sea salt and freshly ground pepper, to taste
Drain the salmon. Bone, skin and flake the salmon chunks.add the mayonnaise, tomato sauce, Worcestershire sauce, lemon juice, diced celery , dill and hard-boiled egg. Season with salt and pepper and mix well to combine. Serve on sandwich rolls, English muffins or crackers.