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.
Drain and flake salmon.
In a small bowl, combine salmon with cream cheese, lemon juice, 4 tablespoons chopped parsley and remaining ingredients except almonds.
Chill until firm enough to shape.
Mold salmon into fish on platter.
Arrange almonds on top of fish to resemble scales.
Garnish with parsley.
Chill for several hours to blend flavors.
Serve with crackers or vegetable sticks.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh
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
side to chill while preparing pate.
Pate:
Butter a 3
ts lowest setting. Add the salmon pieces, cover the skillet, and
he ends) with the smoked salmon so that the pieces just
ool slightly.
Place the salmon in your food processor.
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.
alted water; gently fry the salmon fillets in a pan.
/PAM).
Combine flaked salmon, corn, parsley & red bell pepper
To unfold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pate and on rim of plate. Serve with bread
Line 2-Cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
In mixing bowl, blend all ingredients until smooth.
Pack into small, oiled bowl.
Chill overnight.
Unmold and garnish with fresh parsley.
Yields 3 pounds.
Chop the smoked salmon, removing all hard pieces, bones
erving bowl.
Add the salmon, soy sauce mixture and sesame