Cook macaroni until tender.
Cook onion in fat until tender. Add flour and blend.
Add milk and cook over low heat until thick. Stir in chicken soup.
Add remaining ingredients.
Pour into greased casserole.
Bake in oven for 30 minutes at 350\u00b0.
May substitute 6 1/2 or 7 ounce can tuna for the jar of canned salmon.
alted water; gently fry the salmon fillets in a pan.
want white mousse with bits of pink salmon in it.<
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
Soften gelatin in cold water in large bowl.
Stir in boiling water.
Whisk mix until gelatin dissolves.
Cool.
Whisk mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and dill.
Stir to blend.
Refrigerate until mixture begins to thicken slightly, about 20 minutes.
Fold in salmon.
In separate bowl whip cream to thicken then fold into salmon.
Transfer mixture to 6 to 8 cup bowl or mold.
Cover and chill 4 hours.
Serve on toasts, black bread or crackers.
Serves 12 portions.
Combine salmon and dry mustard.
Set aside. In top of double boiler, mix the sugar, flour, salt and pepper.
Ad the beaten egg yolks, melted butter, milk and vinegar.
Cook over boiling water until thick.
Dissolve gelatin in 3 tablespoons of cold water. Add to mixture.
Cook 1 more minute, stirring constantly.
Add salmon mixture.
Place in 1 quart mold and chill.
Finely mince salmon.
Soak gelatin in 1/2 cup cold stock.
Add 1 cup boiling stock; stir until dissolved.
Cool.
As gelatin thickens, add the mayonnaise.
Beat until frothy.
Add salmon and seasonings.
Fold in cream.
Pour into fish mold.
Chill until firm.
Serve on shredded lettuce with cucumber sauce.
lightly.
Fold in the salmon.
Whip the cream and
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
Cool.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
Chill to consistency of unbeaten egg whites.
Add salmon and capers and beat well.
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
Serve with Dill Sauce.
Makes 8 servings.
put in potatoes, onions, and salmon. Add enough water to cover
Drain canned salmon and carefully remove all bones,
n it.
if using canned salmon, drain water.
for food
Butter or spray a 9 x 13-inch glass baking dish. Fill dish 1-inch deep with cracker crumbs, crusty sourdough, herbal bread or whatever you have on hand. Flake over a layer of home canned salmon. Add a layer of sweet onion and diced celery. Put another layer of bread. Layer cheese if you like. Pour milk (fat-free is fine) until halfway up the dish. Bake 1/2 to 3/4 hour at 350\u00b0, covered. Remove foil to crisp up top.
large bowl, crumble the canned salmon and if you prefer remove
arge bowl.
Fold in salmon and chopped dill.
Coat
bout 1/3 of the salmon over the plastic wrap, overlapping
lb thin slices of salmon on the bottom and sides
kin and cartilage from the salmon and flake.
Fold in
combine 2 eggs, 1 can salmon (drained), 1/3 cup heavy