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smoked-salmonToday, I awoke to a fridge with the last meal-sized portion of smoked salmon left over. I took a very thin slice of crust from the end of a granary loaf, coated it with olive oil spread, then lay the smoked salmon slices on top. I added a hint of freshly-ground, black pepper, then spread a little plain yoghurt on top. On top of this, I put four thick-sliced pieces of cucumber, then took a slice of lemon from near the middle of the fruit. I squeezed it over the top of the arrangement, then noticed that the pulp that had provided the juice was relatively free from the pith, and easily separated into its segments. Therefore, I added these to the top and finished off with more pepper. Absolutely fantastic, with extra zing from the pulpy bits of lemon. This reminds me of Madsen’s trick with a tiny number of granules of sugar on berry-fruits, each of which gives a distinctly noticeable, albeit brief, burst of sweetness.

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Paul studied computer science and theoretical physics for his degree from Trinity College, Cambridge and later did post-graduate studies in International Finance. He is a concert-grade classical pianist and likes to play Rachmaninov. He reads so long as the book is interesting, and never if it isn't (even if it's on his academic course) and does crosswords when he’s not socializing, and often even when he is. He maintains a keen interest in mentalism (think 'Derren Brown') to the point of researching enough for a book or two, and is currently starting a company that he hopes will be as stimulating a challenge in the coming years as he's found it so far. He also gives the company permission to make him insanely wealthy in the process.

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