For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
For relish:.
Combine the tomatoes,
For Cheese Spread: Combine ingredients in a sml bowl & refrigerate for use w/muffins
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!
Wash and decap mushrooms.
Put a teaspoon full of salmon spread into each mushroom head. place the mushrooms in a large pan.
Sprinkle the cheddar cheese on top of the mushrooms.
Pour the wine along side the mushrooms and bake in a 350\u00b0 oven for 30 minutes.
Combine all ingredients except cucumber slices and stir lightly but thoroughly to blend.
Chill before spreading.
Spread 1 level tablespoon of salmon spread onto each cucumber slice.
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.
Drain, flake and clean salmon.
Combine all ingredients (except pecans and parsley).
Shape into 2 balls or loaves on wax paper.
Wrap and chill for several hours.
Roll chilled balls or loaves in parsley and pecan mixture.
For serving, turn out onto a dish and serve with assortment of crackers or fresh vegetables. This is a delicious spread! My daughter grave me the recipe.
She serves it often to her guests in California.
saucepan. Add the salmon and simmer for 6-8 minutes then
Place all ingredients in food processor and blend to smooth spreading consistency.
Smoke your own salmon to reduce the cost of this recipe.
Makes 8 ounces of spread.
(For the Poaching liquid, use the
ter and allow to soak for 2 hours. Drain and
For the marinade and fish: Combine
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Tired of cooking the same old way?
Polly Wilson shared this recipe with me for salmon steak.
(The recipe was given to her by a Danish woman over a Montreal fish counter!)
Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam.
Seal foil tightly, making a \"tent.\"
Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
Combine the yogurt, cream cheese, roasted pepper, horseradish, lime juice, and mustard in a food processor and process until smooth. Transfer to a bowl and stir in the salmon and shallots. Refrigerate for at least 1 hour. Transfer to a serving dish and garnish with chives. Serve with whole-grain crackers.
For the salmon cakes, boil or steam the