We have been living under low ceilings – so low that it seems counter-intuitive to stand up straight.  Sandwiched between the deep grey sea and low slung cloud, our view ranged from a splinter of horizon to a wall of white when even this narrow stratum was obscured by fog.

Temperatures remained constant within a few degrees of fifty, day and night.  Sharing this compressed space were innumerable sea birds, dolphin, and sea otters as we rounded Cape Caution returning to familiar territory in the Broughton Archipelago.

Ardea herodias: Juvenile Great Blue Heron.

Hirundo rustica: A damp barn swallow preens on the bow rail

Larus glaucescens: The ubiquitous gull on red mark N22

Corvus Caurinus: Crow sits atop the windlass

Salmon Under A Cloud Pie

Slice straight downwards through the meat of fresh salmon fillets just to the skin to create a grid of small squares.  Salt lightly.  Poach fillets in butter and wine until just cooked through.  Remove from the pan, pour over the poaching liquid and cool completely.

Veggies prepped for pie

Sauce ready for the casserole

Prepare a white sauce by sautéing equal parts butter and flour, then adding fish stock and light cream, stirring constantly over medium heat until thickened.  Add lemon juice, salmon poaching liquid, smoked paprika, salt and pepper to taste and a generous amount of whole grain mustard.  Turn off the heat.  Add diced carrots and zucchini, and corn cut from the cob.

Salmon lines the casserole dish

Rest after cooking

Combine mashed potatoes with grated parmesan cheese.  Peel cooled cubes of salmon from skin (discard skin) and spread evenly in a casserole dish.  Pour the sauce over the fish.  Cover fish and sauce with a generous layer of potatoes.  Bake at moderately high heat until potatoes are brown and beginning to crisp.  Allow pie to rest and dust with freshly chopped parsley.

Everything is lovely,

In a misty morning glaze.

I like misty water,

I like fog and haze.

– The Kinks, Misty Water. 1968