covered, at a gentle simmer for 10 minutes (14 minutes if
Combine salmon, tomatoes, onions, 2 tbsp of the cream and dill in a
o form a bed for the salmon to sit on.
For Salmon, Rice and Pastry: Bring medium
SOUR CREAM DILL SAUCE:
Mix all ingredients together
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.
Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and
tter.
Add rest of sauce ingredients except lemon slice
For the salmon: Combine the wine, water, bouillon,
To make the salmon cakes, first mix together yogurt,
Season salmon fillets with salt and pepper.
reased baking dish. Place the salmon fillet on top of the
about 6 minutes.
Place salmon and scallops in the bowl
Preheat broiler.
Rinse salmon and pat dry.
Arrange salmon, skin side down, in a foil-lined jelly-roll pan and rub thoroughly with soy sauce.
Season salmon with salt and pepper and broil about 4 inches from heat 12 to 15 minutes, or until just cooked through.
Transfer salmon to a platter and garnish with herbs.
Serve salmon warm or at room temperature with mustard dill sauce.
To make sauce: In a ceramic or plastic
To make the dill sauce: Mash cooked egg yolk very
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).
To make the sauce, combine all of the ingredients
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
Cool.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
Chill to consistency of unbeaten egg whites.
Add salmon and capers and beat well.
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
Serve with Dill Sauce.
Makes 8 servings.
Combine sour cream, cucumber, dill, chives, salt and pepper in a small bowl.