One thing we can NOT get deep in the heart of Texas is a real-deal NY bagel and lox with the works. This recipe is an homage to that pinnacle of deli-ishousness. A tide me over for those of us for whom the real thing is few and far between ... —aargersi
1 - 3.75 oz
can smoked salmon
sliced red onion
large clove garlic
canned diced tomato
capers (I used lillput in balsamic)
2 heaping tablespoons
chopped fresh dill
juice from half a lemon
pinch of salt
In This Recipe
Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
Heat the olive oil in a skillet. Add in the onions and garlic and cook until they just begin to sweat, then add the tomatoes and a pinch of salt and a grind or two of pepper. Cook for 3-4 minutes, then add the couscous. Next add the ricotta, salmon and capers and stir gently (to keep some salmon chunks a bit larger) until they are heated through.
Stir in the parmesan, dill and lemon and you are ready to serve! How easy was THAT?