For relish:.
Combine the tomatoes,
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.
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
eas in boiling salted water for 2-3 mins. Drain and
ngredients for sauce to be mixed separately.
Mix together salmon, chopped
Combine the cream cheese and mayonnaise.
Mix in the horseradish, dill weed and Worcestershire sauce.
Stir in the salmon, bell pepper and green onion.
Place the mixture in 8-inch or 9-inch pie plate.
Bake at 375 degrees for 20 to 25 minutes, or until dip is heated through.
Note: This dip could easily be made and served in the crock pot.
Place salmon, chick peas, onion and lemon juice in bowl of food processor.
Process until smooth.
Slowly add milk or water until desired consistency is reached.
Stir in dill and put into a serving dish.
*Note: It is better to let this dip stand for at least an hour before serving to allow the flavours to blend.
Prepare the smoker with wood chips.
Place steaks on rack, and season with salt & pepper.
Smoke until the thickest part of the salmon is warm and slightly opaque (for a medium fillet), 14 to 18 minutes after closing the smoker lid, a few minutes longer for a fully cooked fillet/steak.
Use the smoked salmon in related recipes: Smoked Salmon Gone to Heaven or Fettuccine with Smoked Salmon, Peas and Leeks.
In a bowl, mix salmon, mayo, sour cream, Worcestershire sauce, liquid smoke, green onions and parmesan cheese. Stir well and pour into a small casserole dish. Sprinkle with toasted almonds.
Bake in a 375F oven for 30 minutes.
If you choose to, squeeze lemon juice over dip or serve wedges as a decorative garnish. If you really like the taste of lemon, use half of the lemon for the juice on the dip and cut the other half into wedges to place around the top of the dip.
Serve with your favourite crackers, veggies or small toasts.
For the salmon cakes, boil or steam the
For Salmon Spread:
In large bowl, add salmon, lemon juice, crackers, mayonnaise or
Pour lomi salmon in large bowl (large for ease of mixing).
Pour
First fillet salmon, and then skin salmon very carefully, with a sharp
Peel deseed and dice 1 cucumber.
Place cream cheese, sour cream, lemon rind and lemon juice in a bowl and stir until smooth and then add dill, capers, diced cucumber and salmon and stir gently to combine and cover with plastic wrap and refrigerate for 30 minutes for flavours to develop.
Meanwhile, cut remain cucumbers in half and thickly slice diagonally.
Serve dip with radish, celery, sliced cucumber, carrot and crackers (if you can leave the stalk/leaves on the radishes and carrots it makes for an attractive presentation.
emaining ingredients. Set aside.
For salmon salad, bring 4 cups water
For Salmon - combine extra virgin olive oil
Cut
fish
in
small
pieces
and
place in large bowl. Cover with
equal
parts\tof
wine
and vinegar.\tAdd dill to taste. Cover
and\tplace
in refrigerator for 3 days.
Pickle onions
by slicing and placing in jar with Polish pickles for three
days also.
Remove
fish
from pickling and drain; dry well.
Chop both
pickled
and\tgreen onions and add to fish. Mix with salt and pepper, then add sour cream.
Serve as a dip with different kinds of crackers.
Mix all ingredients together until you get a smooth consistency, then take off your clothes and stand on your head while chanting \"salmon, salmon, salmon, Oi, Oi, Oi\".
This will ensure that your dip is the right consistency.