bento #43: salmon mousse & refrigerator pickles

Top:

  • Boiled egg.
  • Salmon mousse with Ritz crackers.

Bottom:

  • Homemade sweet & spicy pickle chips with onions.
  • Baby carrots.

Lid:

  • Iced raisin cookies.

Not shown:

  • Whole apple, because as I was leaving for work I remembered that a) there was no fruit in this lunch, and b) I’d bought a bunch of apples on Friday.

Sweet & spicy refrigerator pickles:

  1. Mix 2 lbs. thinly sliced cucmbers and one thinly sliced yellow onion in a large glass baking dish.
  2. In a saucepan, mix 1 1/2 cups white vinegar, 3/4 cup sugar, 3/4 teaspoon salt, 1/2 teaspoon mustard seeds, 1/2 teaspoon celery seeds, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground red pepper, 1/4 teaspoon freshly ground black pepper, and 4 crushed garlic cloves. Bring to a boil, then turn the heat down to medium-high and simmer until all the sugar is dissolved.
  3. Pour over the cucumbers and onion, and let sit out until room temp. Transfer to an airtight container and allow to brine in the refrigerator for at least 4 days. Will keep for about a month, refrigerated.

Salmon mousse/paté:

  1. Drain and remove the bones from a 14.5 oz. can of salmon, and flake.
  2. Place in a large mixing bowl with 16 oz. Neufchâtel cheese, 2 tbsp. lemon juice, 2 tsp. horseradish, 4 tsp. grated yellow onion, and 2 tbsp. finely chopped fresh parsley. Mix it all together with a mixer.
  3. If you’re serving this to company, a good way to serve it is to chill it until firm, then form into 2 or 3 balls, and roll them in finely chopped walnuts or pecans.
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