Saturday, 25 February 2017

Smoked Capelin with Patridgeberry Jam on Bread

I love Saturdays!  I love to get up and enjoy a coffee....or two, while I listen to my 
favourite CBC radio station.  I mull over my plans for the weekend and decide
how I want to spend my day.  
This morning, hubby mentioned that "we" are getting low on patridgeberry jam.  
So,  first thing on my list this morning--make jam. 

As I was filling the jars, I thought of how my mom and dad loved patridgeberry 
jam, and how it was a staple in our home, as it was in most rural Newfoundland 
homes when I was growing up.  
Mom used to make patridgeberry tarts and squares, and sometimes served fresh, 
still-warm patridgeberry jam  as a sauce over steamed dumplings for dessert. 
It seems like most of my food memories from growing up are of fish, and there was 
always an accompaniment of patridgeberry "something or other".

I suddenly knew what we would have for lunch, and pulled a bag of hubby's smoked 
capelin from the deep freeze.  
Roasted smoked capelin, bread with patridgeberry jam and steeped tea. 

I remember how, as kids, we would grumble over the smell of roasting fish, or any fish being cooked.  Now, I cherish it and consider myself lucky and privileged to live in a
place where we have access to fresh fish, especially capelin

Hubby was outside most of the morning, snow-blowing and preparing our outdoor fireplace
for a big evening fire.  
He was pleasantly surprised to smell smoked capelin roasting when he came inside 
and wandered into the kitchen.  
He is usually the official fish cooker-upper at our house! 

Anyway, here are a few snaps of our simple, traditional feast .......


Of course, in light of today's post, I have to give honorable mention to my capelin trivet.
A gift from Rana  :) 

In closing, I'd like to encourage you to pop over here, to see some fabulous capelin art, by Newfoundland artist, Janet Davis of Norton Cove Studio.

Hope you all enjoy your weekend.