緣起

時候, 看著窗外的綠意和青山,
雖然舒暢, 但也還是有些不真實….

幾年前, 無法想像會一家搬來宜蘭,
過著半農半廚的生活,
但現在, 每天都很享受在太陽下流汗鋤田, 拔草,
對於探索鄉間的有機食材, 以及學習各種手作料理,
更是饒有興致.


(從家二樓望出去的景色)
想起原本從事廣告業和網絡業的我,
會在中年之際轉行做廚師的契機.

當時一心很想休息, 把小孩送回台灣受教育,
不想再做行銷, 有點茫然的我,
和好朋友進行了一趟香港的吃遊之旅,
一路上我一直在拍很多餐廳的照片,
朋友問為什麼,
我談起小時候最想做餐飲業,
所以去唸了觀光系, 還曾經在廣告公司留職停薪去餐廳工作,
後來因為家庭因素還是放棄了…..
朋友說: “當時的擔心還在嗎?’’, 我回答:’’還好.’’
她問: ‘’那為什麼不做呢?’’

當時一怔, 是阿, 為什麼不呢?

回家後做了這道菜,
然後, 下了決心, 走到現在,
想起來, 那是四年前了.


食材: 馬鈴薯1個, 煙燻鮭魚3片, 洋蔥1/4顆, 蛋黃醬1大勺, 黃芥末籽醬1小勺, 檸檬汁少許, 鹽和胡椒少許

作法:
  1. 馬鈴薯帶皮煮20分鐘, 放涼後切小塊 
  2. 煙燻鮭魚切小片 
  3. 洋蔥切碎末 
  4. 將馬鈴薯, 鮭魚, 洋蔥, 蛋黃醬, 芥末籽醬拌勻, 以檸檬汁, 鹽和胡椒調味 
  5. 以身邊有的蔬菜邊角做裝飾, 羅勒+番茄, 豌豆+胡蘿蔔+櫻桃蘿蔔, 青醬+細蔥, 蓮藕+小黃瓜配胡麻醬

COMMENTS

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友善種植紀錄,1,宜蘭食記,1,早午餐美食,1,法蘭餐桌,19,生活二三事,4,秋冬食譜,4,設計民宿,1,走跳食記,5,食材和食譜,12,
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