Slice the eggs in half lengthwise.
Carefully remove the yolks.
Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
Stir to blend thoroughly.
Spoon heaping amounts of the mixture into the egg whites.
Cover and chill for at least 1 hour before serving.
Sprinkle with chopped dill before serving.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
nd herbs (except salt and dill) well. Spoon filling into each
lb thin slices of salmon on the bottom and sides
Mix the honey, mustard and chopped dill. Set aside.
Toast the bagels, fill with the honey mustard and chopped dill mixture and the smoked salmon. Garnish with the extra dill sprigs.
br>For the sauce, combine dill, mustard and honey. Transfer to
he eggs, half-and-half, salmon, dill, and lemon peel and juice
In a small bowl combine cream cheese, salmon, dill leaves and a squeeze of lemon juice. Season to taste, mixing well.
Spread over 2 tortillas. Divide the arugula leaves and roasted pepper evenly over each tortilla.
Cover each with a second tortilla. Cut each in half, creating a total of 4 pieces. Place one in a preheated sandwich press.
Cook 2-3 minutes, until crisp and golden. Transfer to a board and cut into wedges. Repeat with remaining quesadillas. Serve with lemon wedges.
ogether buttermilk, eggs, butter, and dill in a 2-cup measure
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Combine 1 can salmon (drained and flaked), onion, green pepper, dill and celery.
Set aside.
Dissolve lemon jello in 1 cup boiling water.
Add 1/2 cup cold water and the lemon juice. When cool and beginning to jell, add mayonnaise mixed with salmon juice.
Whip this mixture until fluffy.
Fold in salmon mixture. Pour into 1-quart mold until firm.
Refrigerate for 3 to 4 hours.
he milk.
Chop the dill.
Add one third of
tir in remaining butter, cheese, salmon, dill and spinach.
Cook pasta in a large pan of boiling, salted water, according to package directions. Drain well and return to pan.
Whisk cream, Parmesan cheese and eggs in a medium bowl. Season to taste. Add to pasta in pan; toss well. Serve immediately, topped with smoked salmon, dill and capers.
lightly thickened.
Add asparagus, salmon + dill. Stir to mix, season w
Stir butter, dill, lemon zest, cayenne pepper, salt,
Toast bread.
Mix cream cheese, dill and lemon juice.
Spread on toast.
Top with a fine slice of salmon. Garnish each canape with a sprig of dill.
Put bacon in a soup pot and heat over low heat.
Add the onion, celery, thyme, and bay leaf.
Cook until veggies are soft (10 mins).
Add clam juice.
Dice potatoes and add to the soup pot.
Simmer until potatoes are just tender (10 mins).
Add milk, peppers, salmon, dill, and cook until salmon is just cooked through (8 mins).
Remove bay leaf.
Adjust seasonings.
Serve with cooked rice and a crusty bread.
f the salmon slices and 1 teaspoon of the chopped dill. Then
Dissolve gelatin in boiling water.
Add cold water and lemon juice; chill until thickened.
Mix salmon with sour cream, mayonnaise, onion and dill.
Blend into gelatin.
Pour into 6-cup mold.
Chill until firm, about 4 hours.
Unmold.
Serve with crisp salad greens.
Garnish with fresh dill and thinly sliced cucumbers or lemon wedges, if desired.