RecipeMuncher

Ingredients:1/4 cup diced red onion8 oz cream cheese, at room temperature5 oz smoked salmon3 tablespoons capote capers*2 tablespoons sour cream1/4 teaspoon white pepperDirections:Cube the cream cheese and place it in a food processor along with the salmon, capers, pepper and sour cream. Pulse until fairly smooth. Add the onions and pulse once. Refrigerate for 1 hour before serving and refrigerate

I had every intention of writing and sharing about my vacation and food experiences in chronological order but it’s my prerogative to change my mind. This is a food blog afterall…no place here for orderly behaviour!

This year I visited three islands in the Cyclades. The Cyclades are the most famous of Greek islands which are located in the Aegean Sea, southeast of Athens.

I stopped by Naxos, Paros and Sifnos. If one looks to a map you’ll see that each island is quite close to each other but from ancient times, the waters made travel between the islands seem worlds apart.

It was comforting to see that each island had retained it’s own character, feel, sub-culture and style.

One common food theme I found was the heavy use of capers in the islands’ cuisines. Order a Horiatiki (Greek) salad and you’ll likely see the addition of capers in the mix.

One dish that…