A Danish favorite, we owe this presentation to the restaurant at Sophienholm in Denmark. The fried plaice is a classic in danish sandwich making, and is found on nearly all restaurants. It is usually served as one of the first sandwiches in a meal (One should always start with the fish) right after the pickled herring sandwich. The batter is light, since the fish is the centerpiece in this little gem.
This simple sandwich may not look like much, but looks deceive. Beneath the plain surface are three ingredients that will make you come back for more. Why make a cheese sandwich, when you can make a heavenly cheese sandwich like this one.
Continue reading Dubliner Cheese Sandwich with Roasted Garlic.
This little gem of a sandwich takes about 5 minutes to put together, and tastes amazing. The fresh herbs compliment the soft smoked salmon with delicate crunchiness, all rounded of with the delicious Vidalia onion dressing (No, they don’t pay us 🙂
Continue reading Smoked Salmon, Fresh Herbs and Vidalia Onion Dressing
Nothing is as fun to watch cook as a Cedar Plank Salmon Steak, after all, it’s not often you get to burn stuff and then eat it, much less making any kind of smoked dish. It’s also incredibly easy to do, just make sure you start with a clean BBQ, so you don’t accidentally create any ‘bonus’ fires.
