ot black!) Add the drained lox and chopped dill.
Cook
Blend the cream cheese, salmon, and dill.
Spread the salmon mixture on top of each round.
Arrange on a plate and top with diced onion.
Season with freshly ground pepper.
Garnish with lemon wedges and fresh dill.
unces of the smoked salmon. Gently fold in salmon.
Spoon batter
Heat oven to 425F degrees.
Place pizza crust on ungreased cookie sheet.
bake for 6-8 minutes.
Cool at least 15 minutes.
Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended.
Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill.
Cut into wedges; serve immediately, or cover and refrigerate until serving time.
omato slices; drape 1 smoked salmon slice over each portion of
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.
Cook pasta according to package directions. Drain and return to saucepan.
For sauce, in a medium saucepan, heat cheese and milk over low heat until cheese melts, whisking until smooth. Stir in lemon peel and lemon juice. Stir in zucchini and salmon; heat through. Pour sauce over pasta and toss gently to coat.
Sprinkle with chives.
cut honeydew into quarters, remove the seed and rind.
cut each quarter into 4 thin wedges and sprinkle with lime juice.
wrap a slice of salmon around the center of each wedge and place 2 on individual plates.
sprinkle with pepper and dill before serving.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Brush remaining olive oil onto salmon; sprinkle salt and dill over
Bone and flake salmon, draining off liquid and adding water to make 1/2 cup. Soften gelatin in liquid and warm until thoroughly dissolved. Add to mayonnaise, chili sauce, lemon juice, Worcestershire sauce, dill and pepper. Mix well. Add lox, cooked eggs, onions and olives; pour into a 6-cup mold. Chill until firm. Garnish with olives, parsley and pimentos. May halve recipe.
Toast bagels. Make more noise than necessary so your manbeast knows you are totally irritated.
Spread cream cheese on the four bagel halves.
Layer on top of cream cheese the lox slices.
Place one poached egg on top of lox slices.
Pour Hollandaise sauce (I use this simple recipe Recipe #156420) over all.
Garnish with fresh chopped dill.
Smugly serve with attitude and tell manbeast to shut up.
Note: Of course this is much higher in fat than the nutritional analysis indicates because of the butter in the hollandaise sauce.
utter until translucent. Add the lox and dill, sauteing for a
Wash and blot dry the salmon fillet, removing pin bones. Fillets
ven to 350*.
Sprinkle lox in an even layer on
\"ribbon\" of lox on top. Top lox with a couple/few
In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.
or 1 hour.
Prepare Lox and a Schmear:
Place
n prepared dish.
Sprinkle salmon, cheese, and chives evenly over