Cold Borscht & Salmon Pasta Pesto

Today for dinner made a Lithuanian Cold Borscht (šaltibarščiai) and a Salmon Pasta Pesto.

Cold borscht ingredients: cooked beets, fresh cucumber, plain kefir (búlgaros), boiled egg, scallions. Just added some salt, no cooking required, served cold.

Salmon Paste Pesto made by grilling salmon and adding some pesto on the top of it, just before end of grilling process. Fish served on cooked Farfalle pasta, dressed with red tomato pesto.

Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

Salmon, Rice & Bell Peppers

Today for dinner grilled salmon fillets with sweet peppers, served with cooked Basmati rice.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

some passion fruits with berries for desert

"Strawberry Lox" sandwich

Strawberry and garlic sounds like horrible combination, but the taste was more than acceptable.

The main ingredients for this sandwich: garlicamole (guacamole + garlic), salmon lox, Brie cheese, strawberries.

Of course, everything went on the toasted Ciabatta bun.

The mint leaf and balsamic reduction, was a crowning touch. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.

"Tini" sandwich

Leftover Spaghettini with salmon, from my yesterday's "Caviar" pasta, became today's breakfast.

With addition of eggs

and shredded cheese mix,

plus some Tzatziki .

Here is a final result. Bon appétit and hope to see you again!

"Caviar" pasta

This dish was inspired by a Japanese "Tarako" pasta. Although, my recipe is more on the Canadian side.

Here are the ingredients: spaghettini, canned Sockeye salmon, roasted nori, salmon roe,

and garlic with olive oil, which was used to created a pasta sauce.

Here is a final result. Bon appétit and hope to see you again!

"Avocado" lox

A slight variation on traditional bagel & lox, with addition of avocado and lemon.

While posting photos, realized that forgot about onions, maybe it's to the best.

Lemons are without skin and sliced very thin.

Here is a final result. Bon appétit and hope to see you again!

"Bloody Lox" sandwich

Will start my blog with a new breakfast sandwich. Maybe, it's not new, but for me it is, so I will give a name "Bloody Lox". It's based on traditional "Lox and Bagel", but with a twist.

For the starters, I do use ciabatta buns instead of bangles, so not to worry about a hole in the middle. Also, I've added some shredded natch cheese mix and some parsley. But, the pièce de résistance is a sliced blood orange.  Here is step by step creation process.

The final result looks like this.

Bon appétit  and hope to see you again.