ranslucent, about 5 minutes. Add salmon and cook for 5 minutes
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
smoked salmon, tomatoes (break up tomatoes while putting them in the soup
f a consistency you want (soup will be thicker than the
In a 6-quart pot, brown ground beef, then add salt and pepper to taste.
Add tomato soup, vegetables and enough water to fill pot about two-thirds full.
Bring to boil and simmer until vegetables are tender, about 20 minutes.
Mix everything in a pan. Add the salmon last (2 to 3 minutes before serving). Heat at moderate temperature; do not boil. Serve.
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.
Soup:
Steam the cut cauliflower
br>Drain and save salmon liquid.
Mix salmon, rice, onions and
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
For The Salmon:.
Pre-heat oven to
utter. Reheat gently.
Ladle soup into serving bowls and top
0 minutes
Stir in salmon. Cover and simmer until fish
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!
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.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important