Have I ever told you about my huge culinary crush on Canadian chef Michael Smith? He is like the Amitabh Bachchan of the food world. Not just toweringly tall at six feet three inches, but humble, oozing that very-guy-next-door feel and extremely easy going. He’s exactly the kind of man you want in the kitchen.
He lives in a huge house by the ocean, has a pantry the size of my living room, a wife he cooks for and a son who adores him.
And just yesterday I meet this elderly lady from Pakistan in a supermarket who loves him too! Another generation smitten by him.
I watch Chef at Home, everyday at in the morning, and there have been times, I have even watched the repeat show in the evening. Yes, he can get very addictive if you love freestyle, homemade cooking.
I have made a few a few recipes of his, like the stuffed chicken thighs wrapped in bacon and just yesterday, this Smoked Salmon, Cream Cheese Sandwich. And may I add, for the second time in two weeks.
Ingredients for Michael Smith’s Smoked Salmon, Cream Cheese Sandwich are:
Slices of bread
Slices of smoked salmon
Half a red onion, very finely sliced
Half cup cream cheese, softened
Fresh dill, chopped finely
Fresh black pepper
Make a spread with the softened cream cheese, capers, chopped dill and red onion. Add freshly cracked pepper to it.
Spread the cream cheese spread on the bread, top it with the smoked salmon and close with another slice of bread. You can make triangles or squares with these. Bite into the sandwich. Subtle, smoky and very creamy.
I served these sandwiches with my latest favorite, that clear chicken soup.