What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Zen Himalayan Plate! Go above ordinary ingredients and transform your palate with a meal on the Himalayan salt plate. Foods pick up a delicate saltiness that transcends the flavor and leaves behind monotony. By creating bite-size pieces of fish, shellfish, and cucumber sushi, nourishment balances out the inner peace from within. Good for health-crazed affenciados as well as those soul-searching for expression.
ZEN HIMALAYAN PLATE
3.75-ounce tin Wild Caught Sardines, in olive oil
1 lemon, sliced and quartered
3.75-ounce tin smoked oysters
Fresh lemon thyme
7-ounces prepared crab dip
4 mini cucumbers, seedless
Arrange sardines on a Himalayan salt plate. Drizzle with olive oil from the tin. Place lemon wedges on fish and garnish with fresh lemon thyme. Smoked oysters may be served in individual sea shells. Drizzle with sauce from the tin. Oysters may also be served on a cracker. To assemble the cucumber sushi, slice mini cucumbers into thick rolls. To remove the inside portion of each disc, place the cucumber on a cutting board, use a sharp knife, and rotate the cuke until the center is cut out. Make sure the walls remain. Discard fleshy pulp. Place the cucumber “rings” on the Himalayan salt plate. Spoon prepared crabmeat dip into each ring. Press gently to fill the sushi roll. Garnish with dill.