Rourke McNamara

Do you enjoy bagels with smoked salmon, cream cheese, onions, and capers? If you do, then you’ll really like this dish.

You’ll need the following to serve two:

• 8oz. smoked salmon, cut into small rectangular pieces (I like the sockeye, personally)
• 2tsp. capers
• 1 yellow onion
• 1/2 lbs of pasta (angel hair work well)
• 1 lemon, zested
• dill
• 2 tbsp extra virgin olive oil
• pint of cream
• 1 clove of garlic, minced

Make the pasta, drain, toss with 1tbsp of olive oil and set aside.

After breakfast one morning at the Ferry Building Farmer’s Market, Jen and I wandered into Golden Gate Meat Company. They had an unusually large amount of game meat, so we spent some time salivating over the selection and trying to one up each other by finding cool and unusual meats. We ended up walking out with about a pound of ground elk.

I reshaped the ground elk into proper, thick burger patties. Jen showed me how to do this by mushing them up into balls in my hands and then flattening them some by throwing them from hand to hand. I then placed the patties into a griddle pan over medium heat (6-7 on our stove) with a little olive oil.