Women of Sunbelt: Linda Pyle and Smoked Salmon Spread Recipe

Linda Pyle is our next featured author. This excerpt is taken from her website: Her site features a blog and schedule of appearances.

I am on a mission to get everyone on the planet to experience being out in nature in Palm Springs and the Coachella Valley and in San Diego County. After all, we are part of nature. We are not outside or separate from nature. Right? After years of researching, and writing I have put together a system that: 1 Saves you time by putting together simple fun day journeys that can be done in four hours or less 2 Puts you in the right places that fit your interests and confidence level 3 Cuts through the chaos of internet information overload 4 Keeps you in control of vacation expenses with lots of free and inexpensive fun places to go 5 Gets you organized and well informed 6 Gives you an online support community and training videos to jump start your fun It’s okay. It’s safe. Let me help you. I know how to guide you there. Get reconnected to LIFE. I have a simple plan of freedom and connection. These books are my self-guided answer to your question, “What is there to love about visiting Palm Springs or San Diego County?” Life is a journey.”

The following recipe for Smoked Salmon Spread can be found in Pacific Peaks and Picnics: Day Journeys in San Diego County.

Smoked Salmon Spread

Spread can be made up to 3 days in advance and placed in a crock.

8 ounces boned and skinned smoked trout or salmon fillets

Two 3-ounce packages reduced fat cream cheese

1 tbsp each of prepared horseradish and fresh lemon juice

4 green onions, thinly sliced green and white parts

1 tbsp fresh dill, minced

Party rye, pumpernickel bread or Granny Smith apples

Placed smoked fish fillets in a medium bowl and flake with a fork. In another bowl, soften cream cheese with 1 tablespoon each of prepared horseradish and fresh lemon juice. Combine with the fish and add green onion and fresh dill. Refrigerate until serving. Pack in cooler with a small knife and serve on party rye, crackers or apples.

You can order Linda’s books here.