br>Spoon Cucumber-Dill sauce alongside.
Garnish with dill sprigs.
Cucumber-Dill Sauce
For the Salmon Loaf:
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
Remove loaf from pan. Serve with Cucumber-Dill Sauce.
For Cucumber-Dill Sauce:
Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.
lakes easily.
To prepare Cucumber-Dill Sauce: In a medium bowl
Combine salmon, bread crumbs, milk, onion, green pepper, egg, lemon juice, celery salt and pepper.
Mix well.
Press mixture into an 8 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 375\u00b0 for 45 to 50 minutes or until done.
Remove from oven.
Let stand 3 minutes. Remove from pan.
Serve with Cucumber-Dill Sauce. Yields 6 servings (about 176 calories and 227 milligrams calcium per serving).
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
oil.
MAKE CUCUMBER-DILL SAUCE: Combine Cucumber-Dill Yogurt Sauce recipe ingredients in a
mall bowl, combine shallots, garlic, dill, thyme, cilantro, lemon zest, lemon
Wash and peel cucumber. Cut peeled cumber into long segments (~1/4 inch thick).
Spread cream cheese on both pieces of bread (cutting off the crusts is a nice touch and makes the sandwich look more like a tea sandwich).
Sprinkle on the dill weed and paprika (also add salt and pepper to taste).
Place the cucumber slices in one layer covering the bread.
Close the sandwich and cut in half.
Enjoy!
Combine creme fraiche and dill.
Sandwich Assembly: Spread one side of each bread slice with the dilled creme fraiche.
Layer the cucumber slices over half of the bread slices. Top with the remaining bread and slice each sandwich into four smaller triangular tea sandwiches.
Pierce garnish with frilly toothpick and through the sandwich.
ecessary.
Add the cucumber and pulse until cucumber is finely chopped
Press the cucumber through a colander to remove excess moisture.
Process cream cheese and mayonnaise in a blender or food processor until smooth.
Combine mixture, cucumber, dill and garlic salt chill until ready to use to allow flavors to blend.
Preparation:
Peel and dice cucumber into 1/8-1/4 inch pieces (remove seeds first if desired).
Slice green onion into thin rings.
Combine cucumber, green onion, lemon juice, dill, and pepper with yogurt and stir to incorporate.
Add more lemon juice, green onions, dill, and pepper to taste; this recipe is easily adapted.
Refrigerate overnight. Keeps for several days.
For a smoother sauce, grate peeled cucumber and chop green onion into very small pieces (may need to use less onion). Use plain soy yogurt for a vegan sauce.
In bowl stir together yogurt, cucumber, dill and mint.
Add grapes, bell peppers, celery, turkey and cheese.
Chill at least 1 hour for flavors to mingle.
Line each pita half with red lettuce leaves.
Then spoon turkey mixture into each sandwich.
Peel, seed and finely dice the cucumber.
Using a colander, squeeze out any excess water from the cucumber chunks.
Place in a bowl and blend well with the dill.
Blend in the remaining ingredients and mix thoroughly.
Cover and chill.
Use fork to score cucumber lengthwise around entire cucumber. Slice and keep in chilled water.
Cut bread in round shapes, using inverted wine glass.
Combine cream cheese, mayo, onion and dye. Spread on bread rounds.
Top with sliced cucumber.
Place cucumber slices between layers of paper towels to remove excess moisture.
In a small bowl, combine the mint, butter, and cream cheese; spread on one side of each slice of bread. Lay the cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.
Gently cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.
Makes 8 whole sandwiches, or 16 halves, or 32 fourths.
cup yogurt and additional dill. Serve with cucumber sandwiches.
Wrap cucumber in thin, clean dishtowel and
Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy.
Add dressing, milk and dill weed.
Mix well until well blended.
Stir in cucumber and onion.
Cover and refrigerate at least one hour to allow flavor to blend.
Combine first 7 ingredients in a bowl.
Trim the crusts from the bread slices.
Spread the cream cheese mixture over the bread slices and cut into 4 triangles until you reach the number of shrimp you have.
Arrange shrimp on each bread triangle. Arrange the cucumber evenly over shrimp.
Chill, covered until serving.