Smoked Salmon Picnic Spread Recipe
Smoked Salmon Picnic Spread

by Bev Bennett

Unlike an afternoon al fresco meal, in which you see and savor your fare, the typical nighttime razzle-dazzle production calls for a different strategy.

Keep your picnic accessories and your meal simple, so you're not fumbling for a fork or food in the dark.

Wrap a knife and fork in each of two cloth napkins and secure each with a rubber band to an unbreakable plate. Tape an opener to your wine or beer bottle (assuming your destination allows alcoholic beverages). Pack unbreakable wine or beer glasses in paper bags you can use for garbage when you clean up. Add a picnic blanket and you've got the setting.

Make your menu equally easy to find and enjoy.

Serve smoked salmon spread on hunks of good-quality sourdough bread.

Blend goat cheese with chopped smoked salmon and herbs; stir in yogurt to create a spreading consistency. Prepare this up to a day in advance and refrigerate in a covered plastic container you can take to the fireworks.

For a simple accompaniment, pack chilled white wine or fruit-flavored beer. If serving the beer, add orange wedges for garnishes.

Fruity beer can also double as a light dessert when you prepare blackberry beer sangria, made with Samuel Adams Blackberry Witbier. Make the sangria base several hours in advance. Pour the base into 2 glasses, add the beer and include spoons for scooping out the berries.

Smoked Salmon Picnic Spread Recipe

Makes 2/3 cup, or 2 (1/3-cup) servings

Recipe Ingredients

    2 ounces smoked salmon

    2 ounces goat cheese, at room temperature

    2 to 3 tablespoons Greek-style plain fat-free yogurt

    1 tablespoon minced chives

    Pepper to taste

    1 small sourdough bread

Recipe Preparation

Finely chop salmon. Place in a bowl with goat cheese and 2 tablespoons yogurt. Mash to a paste. Add 1 more tablespoon yogurt if necessary to get to a consistency for spreading. Stir in chives and pepper. Serve with bread.

Each serving (using 3 tablespoons yogurt; not calculating bread) has 125 calories; 1.5 grams total fat; 10.5 grams protein; 2 grams carbohydrates; 27 milligrams cholesterol and 760 milligrams sodium.

Note: Taste first if you're tempted to add salt to the salmon spread. Smoked salmon and goat cheese are high in sodium.

Blackberry Beer Sangria

Makes 2 servings

    1/4 cup orange-flavored liqueur

    1/4 cup orange juice

    Juice of 1/2 lemon (about 1 1/2 tablespoons)

    1/2 cup fresh blackberries (see note)

    1 (12-ounce) bottle blackberry witbier, chilled

Sangria Preparation

Combine liqueur, orange juice and lemon juice in a cup. Stir well. Add blackberries. If desired, make this several hours in advance and chill. Spoon into 2 glasses. Pour in witbier just before serving.

Each serving has: 200 calories; 0.5 grams total fat; 1.5 grams protein; 18.5 grams carbohydrates; 8 milligrams sodium and 3.5 grams dietary fiber.

Note: Taste blackberries; if tart, toss with 1 teaspoon sugar before mixing with liqueur and juices.

 

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Article: Copyright © Tribune Media Services, Inc.

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