In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
emon juice.
Dip each salmon fillet in Caesar mixture, then
Rinse the salmon steaks and pat dry.
lices on prepared pan. Place salmon on top. Press crumb mixture
Place salmon liquid in mixing bowl, add lemon juice, salt, pepper, sour cream and dill weed.
Mix to smooth sauce.
Break salmon in large chunks; place in greased 1-quart casserole.
Pour sour cream sauce over salmon.
Spread with onion; sprinkle with parsley.
Cover and bake at 350\u00b0 for 30 minutes.
Yields 4 servings.
Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
For The Salmon:.
Pre-heat oven to
f time it takes the salmon to cook.
Evenly drizzle
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour.
Add baking powder to salmon or tuna juice. Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.
ail and fins of the salmon with kitchen scissors and pat
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.
Drain liquid from salmon and save.
Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water.
Combine salmon and potato.
Place 1 pie crust in pie pan.
Pour salmon mixture in and cover with second crust.
Bake 25 minutes in 425\u00b0 oven.
Mix salmon, onion, and egg together in
sparagus to taste.
Season salmon with salt and black pepper
To make Salmon Loaf: Add milk and breadcrumbs
Drain salmon, reserving 2 tablespoons of juice.
In medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry 5 minutes until brown in hot oil.
Makes 4 to 6 servings.