Gravlax

Leftover salmon is great for gravlax. It is easy to make and great to eat. Sockeye has a firm texture and the mouth feel is almost crunchy. I use about 50/50 of sugar and salt, a handful of cracked black pepper, a sprinkle of gin, lemon peel, lemon slice and dill to bury the fish, put some heavy can on top and keep in the fridge for three days.

Quiche

I haven't made quiche for two decades, not since college. Forgot how easy it is and what a good way to get rid of the leftover. Here I have black forest ham, egg, cream, milk, onion, parmigiano reggiano, mozzarella and thyme, all pour into a frozen pie shell. I have some filling leftover so I cook it in a ramekin, sort of a baked omelette.

This is salmon season and very nice and large sockeye salmon are available at very reasonable price. Here is a 5-pounder dressed at just C$25. It is not possible, of course, to eat all of it all at once. Smoking and curing much of it are just great ways to make it last.



Filleting a big fish isn't that difficult just need a little practise and a very shape knife. This takes me all five minutes. Not exactly perfect but quite usable at home.

Do-Your-Own-Cooking Meal

Hot pot is pretty much cooking free for the cook. If you want to eat, you put it in the hot water and cook it yourself, I just put things on the table. Here I have a mix of cooked and raw pots. In the pot are beef meat balls, fish cake slices, fried gluten, napa cabbage, ginger and water--a cooked pot. I also have some sliced ribeye to be cooked briefly by dipping into the soup--a raw element. A minimum fuss way of serving people.