Smoked Salmon Crostini

Smoked Salmon Crostini


Happy Friday! It feels weird to actually be blogging again, but my family just had our annual trip to the Sisters Rodeo and Garrett’s been working like crazy and MY VERY FIRST ISSUE OF EXPLORE:NW just came out!!! 

Hold the phone. And the donuts. And the what-the-what???

It feels crazy to even say, ‘I’m the editor of a magazine.’ I mean, it’s kind of like saying ‘I’m an astronaut,’ or ‘I just spent a month trying every food stall in Thailand to find the best phad thai.’ It’s mind-blowing. It’s awesome. It’s craziness. But there it is.

I’m the editor of explore:NW. (GGGEEEEEHHEHEHE!!!)

Yesterday I got my hot little hands on one of the first copies. It has my first ever Editor’s Letter, which coincidentally is a story about firsts. This is the issue where I learned what coverlines are. (They’re the teasers on the cover, for those of you who aren’t smarty pants.) It’s the issue I really wrapped my head around how layouts and ad placements cause a constant last-minute layout shuffle.

I submitted a little something-something here and there (like the recipe listed below). And I got to feature one of my favorite ladies. And I got to show off the work from another one of my favorite ladies. There was a sweet little writeup about a new wine shop on Orcas Island – Doe Bay Wine Co. (It’s owned by an equally amazing couple.) Plus, the photo essay from the 2018 summer issue featured Kenmore Air pilot, Steve Bjorling. His work is fabulous. You can follow it on Instagram at @otterdrivernw.

Smoked Salmon Crostini

And finally, I was incredibly pumped that one of my dear friends from grad school won this issue’s photo contest. Congrats to Skye Price! Her image of a bear cub is stunning.

Smoked Salmon Crostini

Simple and delicious. This easy appetizer is a go-to for afternoons on the boat and evening dinner parties.

1 stick unsalted butter, room temperature
1 TBS Dijon mustard
½ TBS grainy mustard
½ TBS finely grated lemon zest
Salt and pepper (to taste)
1 baguette, thinly sliced and toasted
1-pound smoked salmon
2 TBS dill, chopped

In a medium bowl, combine butter, mustards, lemon zest, and salt and pepper. Mix thoroughly until ingredients are evenly distributed. (Can be made up to 1 week in advance.)

Add a small smear of butter to baguette slices. Top with a small piece of smoked salmon and sprinkling of dill. Serve immediately.


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