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But for recollection’s sake-and for all the contributors to this dinner, from its eaters to its fish-catchers to recipe-authors-I will share the night’s menu for what it’s worth.Įgg Custard with Salmon Roe & Shiso, Salmon and Avocado Tartare, Salmon SashimiĬrispy Salmon Skin Roll, Cured Salmon Roll Nicoise Life is too short and sometimes, memories just have to take the win. However, throwing a dinner party is such an immersive act for me that I can’t be bothered to blog or take notes on what I’m making. It may give you a major chore, yes, but also good times with people you love and really good leftovers-or things leftover to use in future meals. So let me tell you, it’s a good idea to get all wound up in a dinner-party-throwing hullaballo. A chunk of fresh sockeye salmon, lonely and leftover. It’s been a fun chore enjoying them with others throughout the years, too-and the best use I can find for really good ingredients is throwing an epic dinner party of sorts. For the last five years, I’ve been looking forward to September, when they bring their catch back to Brooklyn, frozen in solid fillets. The dinner occasion was spurned after recently picking up my annual batch of Bristol Bay-caught wild sockeye salmon thanks to Iliamna Fish Co., run by Emily and Christopher Nicholson. Still, the stray piece or two of salmon deserved a good encore, and after all the communal enjoyment, I was hard-pressed to find a way to do this since fresh fish stays that way only so long. I threw a dinner party last weekend, and its theme was salmon there were scant leftovers compared to most dinner parties, because of this focus I think. You need to get yourself into this situation more often.
But oh, when you do have some leftover salmon, life is good.
I know most people don’t have an extra piece of fresh salmon sitting around, leftover, too often.
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