br>With slotted spatula, lift salmon to a plate lined with
il & lemon juice, then add salmon & marinate 2-3 hours in
Drain salmon and remove bones.
Combine salmon with cream cheese, mashing together with fork until blended.
Stir in lemon juice, onion, salt, pepper and liquid smoke.
Mix well.
Add pecans and 1 tablespoon parsley until well combined.
Transfer to serving dish.
Chill.
Sprinkle with parsley, green onions and green peppers.
Serve with crackers of your choice.
Makes about 1 1/2 cups spread.
arge bowl, break up smoked salmon into small uniform pieces. Mix
In medium bowl combine salmon, cream cheese, salsa, parsley and cilantro.
Add cumin if desired.
Spread about 2 tablespoons of salmon mixture on each tortilla.
Roll each tortilla up tightly and wrap individually with plastic wrap.
Refrigerate 2 to 3 hours.
(Can also be frozen.) Slice each tortilla into bite size pieces.
Yields 48 appetizers.
Drain salmon, reserving liquid; flake.
Soften gelatin in reserved salmon liquid.
Stir in chicken broth.
Heat to dissolve gelatin completely.
Stir in remaining ingredients.
Drain salmon and remove bones.
Combine with the cream cheese, mashing together with a fork until blended.
Stir in lemon juice, onion, salt and liquid smoke, if used; mix well.
Add pecans and 1 tablespoon of the parsley until well combined.
Transfer to serving dish.
Chill to blend flavors.
Sprinkle with the parsley or sliced green onions before serving, or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer up to 24 hours.
Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
Garnish with red onion, capers, lemon slices and dill.
Wash cucumber.
Slice cucumber into 1/8 inch slices.
top with thin slices of salmon.
dust with chives.
server immediately.
Place the rice in the center.
Arrange the pan fried salmon slice on top of the risotto.
Spoon the salsa between the fish slice.
Spread Caviar around the fish and serve.
25\u00b0F.
Combine the salmon with the butter.
Add
Combine first 4 ingredients, stirring well.
Spread mustard mixture evenly over salmon pieces.
Combine crushed chips, sesame seeds, and pepper.
Dredge salmon in potato chip mixture, pressing mixture onto salmon.
Place 12 dill sprigs on bottom of a shallow roasting pan; top with salmon.
Bake at 350 degrees for 14 minutes or until golden brown.
Garnish, if desired.
Makes 12 appetizer servings.
alf of the onions. Add salmon slices and season with a
br>To Make The Blackened Salmon: Rinse salmon with water and place
ixed separately.
Mix together salmon, chopped dill, garlic powder, and
Wash and blot dry the salmon fillet, removing pin bones. Fillets
nd top with the salmon fillet. Season the salmon with salt and
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.
Put salmon in large bowl; mash with bones.
In a blender or mixer, combine yogurt and cottage cheese.
Pour into salmon.
Stir in chopped dill.
Pour salmon liquid into small pan.
Over low heat, stir in gelatin until dissolved, about 2 minutes.
Add to salmon; mix thoroughly.
Line bottom of 3 to 4-cup mold, bowl or loaf pan with dill sprigs and cucumber slices if desired.
Pour salmon mixture.
Chill 2 to 3 hours.
Unmold; serve with crackers. Serves 10 to 12 as appetizer.
In a 9 x 9 x 2-inch flameproof casserole, bring all ingredients except the salmon steaks slowly to a boil.
Reduce heat; cover and simmer for 5 minutes.
Remove veggies with a slotted spoon.
Add salmon steaks to casserole; simmer gently for 5 to 6 minutes until fish flakes easily when tested with a fork. Remove salmon with a slotted spatula.
Serve immediately or cool to room temperature and refrigerate, covered.
Strain and reserve cooking liquid for recipes that call for fish stock or court bouillon.
May be frozen.