First I’ve had onion jam I didn’t like it. Truth, there is a lot of different kinds and this one, that I didn’t like was runny, with totally inappropriate spice mixture, not too sweet. My next accounter with this jam was completely different.
My great grandfather used to be one of the well-known guys in a very small town Grocka, in a Kingdom of Yugoslavia, near Belgrade. In the lack of proper terminology, I’d say he was one of the elders. And he was kind of rich. He had a lot of land, but when the new regime and the League of Communists of Yugoslavia took over after the WW2, he was left without a piece of land. The process was called expropriation and a big land with the household, well, old house where my father was born, a little stream where children used to play, was cut in half. And it happened not only to him, but to all the people who owned land in that street. Some small money was offered as compensation, but since my great grandfather didn’t care for the Party much, he refused and that gave us, the offspring, a glimpse of hope we might return what he once owned.
Smells of autumn. Of tomatoes and roasted peppers. Here and there, the smell of pork chops frying in a pan lingers around open windows…
When it comes to smoked fish, the most will agree that salmon is the king. A little less known fact is that there is an equally tasty, but a bit cheaper alternative – the trout. Hot smoked trout will make a serious salad for example, and the cold one is best for making canapes and small bites. The easiest way to serve cold smoked trout would be on a piece of toasted bread, with butter and some trout caviar. At least, it’s how I usually eat it these days. The recipe that I’m sharing is also fairly easy to prepare, and the flavors are working fine together.