One of my favorite cooking traditions is on the weekends when Jeremy and I get up and make breakfast together, side by side at the stove – him frying bacon and me scrambling eggs. But this past weekend he was out of town and to console myself, and to keep from eating obscene amounts of bacon, I decided to get a little inventive with breakfast. I had dropped by Trader Joe’s late last week after dropping Jeremy off at the airport and scored (among many, many other things) some great smoked salmon and a bag of ripe avocados. Somewhere in the back of my mind a light bulb flickered: salmon and avocado crepes. OK, so I don’t exactly bake, and making crepes feels like baking – there is flour sifting involved. So I made some pancake mix work for my purposes and here’s what I came up with:
I used the pancake mix, with a little more almond milk than it called for and a plop (yes, a plop is a technical cooking measurement) of Greek yogurt, lemon zest and a squirt of fresh lemon juice. I poured that into a non-stick skillet very thinly and swirled the pan to cover the bottom, flipping after only a minute or so. Then I smeared a cream cheese/herbed goat cheese mixture on the crepe, laid out some smoked salmon and avocado slices, then rolled up and topped with another plop of yogurt.
Verdict? Meh. Yeah, I admit, they look amazing. You would easily pay $12-15 for this plate at a restaurant, and maybe if I had I would have thought more highly of them, but something about the mouth feel of so many “creamy” things wasn’t doing it for me. Salmon, avocados, creamy cheese and the soft cake was all just a little too much. I was hoping the yogurt would tang it up a little, but it was too little, too late. Probably plenty of people would love this, if that flavor profile works for you, but it just doesn’t for me.
But I refused to be defeated. When Jeremy came back I decided to reinvent this dish into dinner and I knew exactly how to solve the problem. The answer was in the yogurt and the lemon all along. Instead of making crepes, I opted for two big pieces of naan. Then I made a tzatziki sauce with greek yogurt, cucumbers, lemon zest and juice, garlic, salt, pepper and dill. I toasted the naan, rubbed in some olive oil, covered with a layer of tzatziki, then topped that with a mashed avocado mixed with salt, pepper and a squirt of lemon juice. Then I quick “cured” the salmon by laying it flat on a plate topped with cucumbers and dill, then squeezed an entire lemon over top of it all and let it sit while I put the salad together. Then I put the salmon, cucumbers and dill on top of the avocado and voila – perfection.
The problem with the first dish was the similarity of textures and, to a degree, taste. This dish solves that problem by adding in the crunch of the cucumbers, the tanginess of the yogurt and the bright, fresh flavor that the lemon gives to everything.
So the lesson is: if at first your recipe is gross, try try again. Seriously. Every chef or cook who has ever invented a recipe has taken it through various tests and many of those tests are bound to fail. You can’t get it right the first time, every time. Although sometimes you do, and it’s amazing, but those times are rare.
Do you have a unique recipe that you created? If so, share it with me! Post it in a comment and maybe I’ll give it a try on the blog!