There are countless times that I whip up a recipe for it to be subpar to my expectations. This instance is one of them. I have been dreaming of swiss chard wraps for quite some time and created different combinations and flavours to go along with it. Finally, I settled on one. The wrap was fantastic – as far as flavours and what not – but the next hurdle didn’t go so well. Many food photographers know the struggle of creating a beautiful dish that just doesn’t photograph right – or maybe its just me and I’m not too good at my hobby…
Last night I was listening to a talk by Christoph Niemann on overcoming creative struggles. One fear he had talked about is the fear of not being good enough. I am guilty of this over and over again; my friends and family know this well enough. When I am approaching a project that is important to me I build it up so much to the point of breaking under the pressure. The solution I am often told is, “don’t be so hard on yourself, relax” yet this is something unfathomable to me. It goes against my instinct and for a good reason. In his talk, Christoph states the solution rather is to practice and become better. It is so frustrating to hit a creative block but we just have to keep creating, even if we keep failing. So, that is what I am here to do and present it to you.
Here they are… Smoked salmon swiss chard wraps with a homemade dill aioli. YUM.
A small disclaimer: These wraps are wonderfully healthy and bright and gluten free (all those things that makes us feel better about ourselves until we eat a tub of ice cream), but they get a bit messy towards the end due to their unconventional ways. If you don’t mind shoving your face into a handful of veggies I dare you to join me. Also, swiss chard is so trendy right now. Hop on the bandwagon already…
Smoked Salmon Swiss Chard Wraps + Dill Aioli
Fillet of smoked salmon
Large swiss chard leaf
Vegetables of choice: Cucumber, carrot, avocado, sprouts.
Dill Aioli Ingredients
2 Egg yolks
2 tbsp Cold water
2 tbsp Lemon juice
1 tsp Dijon mustard
1/2 tsp Salt
1 1/2 cup Canola oil
2 tbsp Dill, fresh and chopped
To make the aioli combine egg yolks, cold water, lemon juice, dijon and salt in a blender or food processor. Blend together and slowly add oil in a steady stream until thick. Remove from blender and stir in fresh dill. The aioli will keep in the fridge for a week.
Now that the aioli is made theres not much to the wrap. Chop your vegetables appropriately; I decided on a thicker matchstick type chop. De-stem the swiss chard being careful not to tear it in two. Fill the wrap with ingredients along the bottom hald of the wrap, fold the bottom to cover, fold in sides and then continue to roll into a wrap. Wrap in foil and cut in half. The foil helps keep the wrap together while eating it.