>> Sunday, April 30, 2017
I don't remember whether I actually caught any fish, and I have a hunch than my dad might have allowed me to claim that the fish I'm holding in the picture were ones that I bagged. I didn't like the whole fishing process - I felt sorry for the worm, sorry for the fish, and grossed out by touching the bait. But I did love to drowse in the sun with a good book and hang out with him. He was not very talkative on the boat but could tell a good story.
Later on, he traded up into a bigger boat, the SherAn (a combo name of his daughters Sheryl and Angela). I can't tell you anything about boats or sizes but the engine was bigger, there was storage under the seats instead of lake water, and there was a glass windshield. There was also a Fish Lo-K-Tor and downriggers that Rick hand-machined and lovingly attached. He was taking this one out on the big lake.
Rick caught steelhead trout, coho salomn and sturgeon on Lake Michigan, and went smelting in the spring off the St. Joseph piers. One of the most scary and exhilarating sights was to head off from a storm barrelling across the lake, when there was only the boat, the gray water, the rain, and the sky. The horizon was a seamless blend of lake and air. Seems like we always came home ravenous.
One year he bought a four-shelf smoker about three feet tall, and began smoking the fish for a change of taste. His smoked coho salmon was brown-fleshed, rather than the bright color of ocean salmon, but densely flavored and tender.
Recently, a friend gave me a gift of home-smoked salmon, and it brought back all kinds of memories of boats and reading Zilpha Keatley Snyder and Native American legends and steaming rich plastic cups of cocoa, and my dad telling me pay attention, I had a bite.
Fishing season has begun on Lake Michigan, though I no longer have a boat. If you have avid fishing friends with access to a fish smoker, they might offer you a few pieces of fresh-smoked coho or steelhead. I made these smoked salmon rollups with my friend's fish, and each morsel was a taste of the past.
Ingredients1/2 cup chives, chopped
2 tbsp fresh dill, chopped
1 tsp lemon zest
8 oz cream cheese at room temperature
4 oz smoked salmon
1 small cucumber
12 spikes of green onions
8-10 flour tortillas
Thinly slice the cucumber lengthwise. I bet a kitchen mandolin would work well for this too, but I don't have one so I used a vegetable peeler.
Spread about 1 1/2 tbsp of the cream cheese mixture on each tortilla, making sure you spread it clear to the ends of each one. Place the salmon, cucumber, and green onions lengthwise in the center half of the tortilla. I added a little more dill because I love it fresh. Starting at the left side, tightly roll up the tortilla to the other side, stuffing in the ingredients if they start to roll out. Seal the seam with the cream cheese on the other side of the wrap. Chill for 30 minutes.
Slice each roll into 1-inch pieces. I cut off the misshapen ends where there were few ingredients and Joe and I quality-checked those. It was good. We served them on their sides so you could see the spiral design of the salmon rollups. Yum!
Makes approximately 60 little rolls.