Radishes, Toasted nuts and seeds
A fresh baguette was warmed on the barbecue, while we chopped together a salmon salad to spread on it. We made our own open-faced sandwiches at the table, alternating between salmon and a butter & radish one. Meanwhile, the nuts where roasting on the barbecue at the lowest heat.
Making the Salmon Salad
Cut smoked salmon – as in lox – from a package supposedly from Norway. Added greek-style yogurt and a little milk to make it a nice coating. Chopped fresh mint, sorrel and dill from the herb garden. The left-over sorrel is floating in the salty water that is keeping the radishes – red and white from the farmer’s market – crisp.
Roasting pumpkin seeds and almonds