For relish:.
Combine the tomatoes,
For the pate, line a 1-cup loaf
stuff salmon tightly in canning jar place
alt and pepper and refrigerate for at least 4 hours to
When I was learning to cook, my mother started me on this recipe for salmon patties.
You can add a little more seasoning if you like, but this will surely get you started on something simple yet a delight to eat.
Hint:
Prepare side dishes of sweet peas and macaroni and cheese.
A great combination!
For Creamy Tartar Sauce: Combine all
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
ring to a boil. Boil for 2 minutes, and then reduce
ide to chill while preparing pate.
Pate:
Butter a 3
he ends) with the smoked salmon so that the pieces just
ool slightly.
Place the salmon in your food processor.
Chop the smoked salmon, removing all hard pieces, bones
Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.
Drain salmon; remove skin and bones.
Remove rind from cheese and cut cheese into chunks.
Place all ingredients except garnish in food processor fitted with steel knife.
Process until smooth. Place pate in serving dish.
Chill several hours.
Garnish.
Serve with crackers, party rye or cut up raw vegetables.
To unfold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pate and on rim of plate. Serve with bread
Line 2-Cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
Drain salmon; chop very fine or mash with fork.
Combine salmon thoroughly with other ingredients.
Cover and chill for at least 1 hour.
Serve with toast or rye bread.
Makes 2 1/2 cups.
Drain, debone and flake the salmon. Mix together with all other ingredients except garnishes.
On a pretty platter, mold mixture into a fish shape.
Arrange almonds to resemble scales. Use slice of olive for eye and thin strips of celery for the tail. Garnish with parsley. Chill until serving time.
Serve with buttery crackers.
Refrigerate leftovers.
Yields 16 servings. Low in salt, sugar and fat.
Very good for diabetics.
Drain and flake salmon.
In a small bowl, combine salmon with cream cheese, lemon juice, 4 tablespoons chopped parsley and remaining ingredients except almonds.
Chill until firm enough to shape.
Mold salmon into fish on platter.
Arrange almonds on top of fish to resemble scales.
Garnish with parsley.
Chill for several hours to blend flavors.
Serve with crackers or vegetable sticks.
Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl.
Blend until you will get a smooth paste.
Add salt and pepper to taste, blend shortly.
In another bowl beat the cream to stiff peaks.
Fold cream into the salmon paste and spoon in a nice bowl.
Top with some red pepper flakes if desired.
Chill for at least 2 hours until serving.