Friday, June 7, 2013

Smoked Salmon Caprese

Uh oh, now I've gone and done it again. 

I've combined a few of our best foods and flavors on the planet, and now you're compelled to come and consume them.


Introducing Dalla Notte's Smoked Salmon Caprese!

I've taken my traditional focaccia Genovese and layered on Roma tomatoes, shredded Mt Townsend Camp Fire Jack cheese, fresh basil, Corto olive oil, and of course, smoked salmon. 

We are using salmon caught by local fisherman, Rob Gruye, and smoked at Seattle's Jensen's Smokehouse. These are salmon collars that are high in fatty oils and deliciousness. 


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.