Combine all ingredients except cucumber slices and stir lightly but thoroughly to blend.
Chill before spreading.
Spread 1 level tablespoon of salmon spread onto each cucumber slice.
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.
arinade as possible from Gravad Salmon. If very salty, rinse slightly
put in potatoes, onions, and salmon. Add enough water to cover
Place salmon in strainer; drain thoroughly (only if using canned salmon).
Flake salmon with fork.
Combine all ingredients; mix until smooth.
Chill overnight before using.
Spread on toast points or fill rosette cups.
Remove skin and round bones from salmon.
Flake salmon. Spread salmon, peas and onion in layers in GREASED 10 inch pie plate.
Put eggs, milk, salmon juice and biscuit mix into blender.
Process until smooth. Pour over salmon mixture in pie plate.
Bake in 350\u00b0F oven for about 40 minutes until a knife inserted halfway between center and outside edge comes out clean.
Cuts into 6 wedges.
I put my filled pie plate on a jelly roll pan when I put it in the oven in case the filling spills over.
Company's Coming.
Drain salmon.
Beat cream cheese with lemon juice,milk, and dill weed with electric mixer until light and fluffy.
Beat in salmon and green onions until thoroughly combined.
Season with liquid smoke to taste.
Chill several hours before serving to allow flavors to blend.
Drain canned salmon and carefully remove all bones,
Mix salmon, cucumber, green onion, lemon juice and cayenne. Stir in mayonnaise and yogurt, mixing until well blended. Serve sandwich or cocktail-style on rye bread. Cover and refrigerate remaining spread.
n it.
if using canned salmon, drain water.
for food
Combine salmon, softened cream cheese, horseradish, lemon juice and liquid smoke.
Mix until well blended.
Form into ball and refrigerate for several hours.
Roll in nuts and parsley and serve with crackers or party rye bread.
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
Wash and decap mushrooms.
Put a teaspoon full of salmon spread into each mushroom head. place the mushrooms in a large pan.
Sprinkle the cheddar cheese on top of the mushrooms.
Pour the wine along side the mushrooms and bake in a 350\u00b0 oven for 30 minutes.
For Cheese Spread: Combine ingredients in a sml
whisking until smooth. Mix in salmon, stirring until evenly combined. In
alted water; gently fry the salmon fillets in a pan.
In a small bowl combine cream cheese, salmon, dill leaves and a squeeze of lemon juice. Season to taste, mixing well.
Spread over 2 tortillas. Divide the arugula leaves and roasted pepper evenly over each tortilla.
Cover each with a second tortilla. Cut each in half, creating a total of 4 pieces. Place one in a preheated sandwich press.
Cook 2-3 minutes, until crisp and golden. Transfer to a board and cut into wedges. Repeat with remaining quesadillas. Serve with lemon wedges.
Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in drained and chunked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend.
To serve, spread on crackers or French bread rounds.
erving bowl.
Add the salmon, soy sauce mixture and sesame