Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
This is a versatile recipe that makes for a great lunch, when made with smoked salmon, and also offers a good way to get rid of any salmon leftover from yesterday’s dinner.
Celiac.com 04/29/2014 - I love salmon, especially smoked salmon. I like to pair it with my favorite gluten-fee bread or crackers and my favorite cheese. Another way I like to enjoy smoked salmon is with a green salad.
This is a versatile recipe that makes for a great lunch, when made with smoked salmon, and is also offers a good way to get rid of any salmon leftover from yesterday’s dinner. Feel free to substitute cold cooked salmon for smoked salmon as you like.
Divide the butter lettuce and salmon among 6 plates. To each add ½ eggs, sliced lengthwise, onion slices, tomato wedges, capers
In a small bowl, combine the horseradish, mustard, yogurt, sour cream, lemon juice, salt, and pepper, and set aside.
Add the cucumber and up to half the dressing to the large bowl and toss. Divide among plates and sprinkle with the dill.
Serve with gluten-free crackers and/or toasted gluten-free bread
Serve with the dressing on the side, and lemon wedges, as desired.