Those are just two of my favorites.
So when she posted her take on Lemony Pasta with Smoked Salmon and Dill, I knew I had to try it. It sounded so easy. I love easy.
I finally got my hands on some Meyer lemons. Dorothy and Erika (of In Erika's Kitchen) both mention Meyer lemons a lot. Sweet lemons is how my grocer labeled them. I like sour stuff. But I trust these ladies.
Still, I had to make a few modifications. Instead of crème fraiche, I used a wheel of Boursin herbed cheese. It never melts the way I want it to, but it always tricks me into using it. And I also forgot the capers. This would have helped out in the sour department.
In the end, it tasted fine. I really like lox. It's about the only way I tolerate salmon. I also really like it raw (drowning in lemon juice). But lox and pasta is good. I should have used the crème fraiche. And the capers. How could I leave those out? That was dumb.
Also, next time, regular lemons. Because I like to pucker up when it comes to lemons.