It’s spring! It’s not spring.
I’ll tell you what, though. It’s felt like spring for about four straight days. How is it possible that KC has had 60-degree weather in the middle of January? It’s either just a beautifully lucky fluke in the meteorological undulation, orrrr we’re all going to die.
So while we try to figure that out, let’s discuss this situation.
Parsley pesto. There’s actually an entire lacinato kale leaf in there, too. This pesto turns back the CLOCK, man. (don’t ask)
Smoked salmon. Okay, when I set out to buy smoked salmon, I was imagining those veeeery thin slices, sealed tightly in the package, you know? Instead, I found an entire fillet (sealed tightly in the package, ya know), but smoked! I’d nevah seen such a thang.
Cream cheese and toasted brioche buns. Because you like to win at life.
It’s such a simple combo, but you just won’t believe how all the layers complement each other so divinely. That bright, earthy pesto, against the mellow creaminess in the cheese, against the salty, smoky flakes of salmon glory, against the buttery richness in the buns. GAH.
If it’s warm where you are, for the love, take a few of these to the park.
If it’s cold where you are, for the love, make a few of these and eat them on a blanket in your living room next to a cracklin’ fire.
If it’s lukewarm where you, for the love, make a few of these and stand at your back door, take a bite, get chilly, step back in, take another bite, get a little warm, step back outside, take another bite, get chilly, step back in, get super annoyed with Bev for suggesting such a pea-brained idea.
Smoked Salmon and Parsley Pesto Sandwiches:
What it took for 4:
* 1/2 bunch parsley
* 1 large kale leaf (I used lacinato)
* 4 cloves garlic
* 1 Tbs. fresh lemon juice
* 1/3 cup freshly grated parmesan cheese
* 1/3 cup extra-virgin olive oil
* 2 smoked salmon fillets, flaked apart with your fingers
* 4 Tbs. cream cheese
* 4 brioche buns, split and lightly toasted
* 1 good pinch coarse salt
In a food processor, combine the parsley, kale, garlic, lemon juice, parmesan and a good pinch of salt. With the motor running, add the oil in a thin stream until you get a gorgeous pesto.
Then the rest is a cinch. Spread a Tbs. of the cream on the bottom of each brioche bun. Top with smoked salmon pieces, and a healthy dollop of the pesto.
That’s it. Eat it up because good heavens it’s gooooood.
How many days until spring, again?
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