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I’ve been getting to know my new home and making friends with my kitchen and oven.   I think this is important when you move into a new place as it takes time to feel like you belong there. For the first few days, I just went from room to room to get a feel for it. I felt like I was living in someone else’s house. You know that feeling when you are at a stranger’s home and you kind of look around and wonder, is there a secret wall that might open here? Yeah, I was tapping on every wall just to be sure it won’t magically open as I sleep. So far, all is well and good and no magic doors or walls have appeared.

I do love my new place. The huge windows are such a bonus for someone who loves taking pictures of food like me.  Also, I now have a bath tub again! Yay! My last apartment only had a standing shower, and I almost forgot how much I love sitting in a hot bath. I mean, how did I live without it for 7 years???  Well, now I can tell you that I am remedying this situation and it’s becoming a nightly routine.  Oh, and I have a little place outback where I can plant some herbs and maybe some veggies. I say maybe because I am far from having a green thumb, so I will try my best and see if I can keep them alive.

I am finally settling in and feeling at home, so the recipe making and testing has begun again. Woohoo! I have a few recipes I am working on, but I thought I’d share this one, which is one of the first things, other than eggs, that I’ve actually cooked in my new kitchen. It’s a simple dish, which was inspired by a recipe from Food & Wine and a fritter that I had at this local restaurant here, Stillwaters Tavern.  I love it when I think two recipes can be married into one and the concept actually works! This one definitely was a happy union.







(click here for full Grocery List)

2 baking potatoes
1 pound fresh salmon fillet
Salt and pepper to taste
Coconut oil
Approximately 4-6 scallions (chopped)
2 large eggs, lightly beaten
3 cloves of garlic
1 tablespoon lemon zest
1 tablespoons fresh tarragon , chopped finely
½ cup cream cheese
1 tablespoon sumac
½ panko bread crumbs
Juice of one lemon
1 tablespoon fresh chives, chopped
1 cup sour cream
1 teaspoon Sriracha (or adjust to your liking)
Fresh tarragon


  1. Peel the potatoes and cut into cubes. Place in a medium saucepan and cover with water and bring to a boil. Lower the heat to a simmer and cook until the potatoes are tender and ready to be mashed.  Drain the water and mash the potatoes. Add salt and pepper and set aside.
  2. Preheat a large skillet over medium-high heat for about 3-5 minutes. While preheating, salt and pepper the salmon on both sides. Add 2 tablespoons of coconut oil to the pan and cook the salmon for about 5 minutes on each side. Once cooked, transfer to a plate and let it cool.
  3. Flake the salmon into little pieces, and then add it to the mashed potatoes. Add the scallions, lemon zest, 1 tablespoon of tarragon, cream cheese, eggs, and sumac then mix well. Fold in the bread crumbs and add salt and pepper to taste.
  4. Preheat the oven to 400 degrees.
  5. Form the salmon and potato mixture into mini patties. Should yield approximately 12 patties.
  6. Place the fish cakes onto a cookie sheet and bake for about 12-15 minutes.
  7. While waiting, put the sour cream into a small bowl and mix in the fresh chives, lemon juice, the remaining tarragon, sriracha, salt and pepper.
  8. Serve the fish cakes with the sour cream mixture and enjoy!



photos by Maria Kennedy


Grocery List:

1 pound fresh salmon fillet
sour cream
cream cheese
Fresh tarragon
fresh chives
Fresh scallions
2 baking potatoes
panko bread crumbs
Sriracha (or adjust to your liking)
coconut oil