The book this month is Extremely Loud & Incredibly Close by Jonathan Safran Foer.
Wendy, who is all kinds of clever (and a brilliant writer to boot) brought a spectacular appetizer and I begged her to share the recipe. It may sound incredibly 1986 but I promise you, it's completely worth it. The recipe is from Josceline Dimbleby's book Almost Vegetarian "bought at Sainsbury's yonks ago." From Wendy:
"Smoked Salmon in Prawn Cream with Dill and Green Peppercorns"
So bloody easy. (That's me not Josceline).
2 oz unsalted butter
8 oz peeled (cooked) prawns *(in LA, these are referred to as bay shrimp)
5 - 6 oz greek style yoghurt (a small carton) - last night I used non-fat
1/4 whole nutmeg grated
8 oz smoked salmon
2 teaspoons green peppercorns
handful of fresh dill, chopped finely
2 - 4 pinches of chilli powder
Get out your food processor
Melt butter gently in small saucepan.
Put prawns and yoghurt in food processor.
Add melted butter.
Whizz thoroughly until smooth.
Turn mixture into bowl and season with grated nutmeg, chilli powder and a little salt.
Slice salmon into small pieces. Keep some back for "prettiness at the end" and stir remaining into pureed prawn mixture.
Either spoon the mixture into small dishes or keep it in the big one
and put in the fridge for several hours.
Mix dill with chopped peppercorns and sprinkle all over dish with
remaining smoked salmon.
And serve with melba toast.
Or do what I did, which is plonk it all together, run out of time to
refrigerate it and serve it in lettuce leaves.
*Miss Whistle's editorializing.