It’s been years since I’ve been sidelined from a bad cold, but a little bug turned into a giant wollop this week. I’m having to miss a special dinner with girlfriends tonight, one last feast with our favorite chef who is on his way out. Grab me a kleenex for those tears, along with another for the runny nose….
I’ve temporarily lost my sense of smell and taste because of these nasties, such a good reminder of how important each of the five are every moment of the day. They help up experience, understand, delight, and survive in this world.
When I asked myself which sense I’d miss the most, it came down to sight and smell, it was smell. There is nothing else so attached with memories, emotions, and instincts. And when smell is gone, so is taste.
I can’t even imagine living in a world like that.
Hoppy malted milk powder and the not so chocolate smelling Hershey’s syrup, and all of a sudden there I am standing on the step stool helping dad make the thickest malts.
Smoky, cured salmon – well, I’ll forever think of the conversation I had with the fishermen and fisherwomen of Cordova, Alaska while we shared a salmon feast. The wild salmon I used here is what I brought back from my trip, via Copper River Seafoods, run by Juraj and his sweet wife, Adrianna.
Hence the inspiration for this quick and easy appetizer, perfect timing for the holidays which are right around the corner (already?!).
My partner in crime, Jackson’s Honest Chips, has a new flavor too, Black Pepper & Sea Salt, which totally amps up the “how did you make these?” factor. You might want to be prepared to answer that when you bring these to a party.
The horseradish, although not dominant, adds a little extra zip to creamy ricotta, just the right contrast to the crunchy chips. And the chives add a pop of color, along with a little garlic flavor. Instead of the old baked brie and jam play, I say go for these 4 ingredient, colorful beauties.
Many thanks to Jackson’s Honest for sponsoring this post, a company I regularly use in my kitchen and am so happy to partner with. And thank you for understanding that I carefully choose the brands I work with that help make this site possible. All opinions are 100% my own.
Easy Smoked Salmon & Horseradish Ricotta Potato Chip Bites (gluten-free)
inspired by Martha
1/2 cup ricotta cheese (full fat)
2-3 teaspoons prepared horseradish (more if you like it a lot of horseradish)
5 ounces smoked wild salmon
1 bag of Jackson’s Honest Sea Salt & Black Pepper Potato Chips
finely chopped chives
extra black pepper for garnish
Mix ricotta and horseradish together. Place one thinly sliced piece of salmon, about 2 inches, (slightly rolled if possible) onto chip. Then top with a teaspoon of ricotta mixture and a few chives. Enjoy immediately.