Drain salmon, saving juice.
Flake salmon; mix with potatoes, green onions, cucumber, celery, parsley and herb.
In small bowl, combine mayonnaise, lemon juice, salt, pepper and saved salmon juice.
Pour over salmon-potato mixture; mix gently but well.
Pack salad into 10-cup mold and chill.
When ready to serve, unmold and garnish with tomatoes and sprays of parsley.
Serves 8 to 10.
Cook the potato in salted water; gently fry the salmon fillets in a
mall baking dish.
Place salmon in the prepared baking dish
arge baking trays.
Arrange potato, overlapping slightly over bread and
o keep warm.
Add salmon to pan, skin-side down
ill until thickened. Place the salmon on a baking tray lined
Cook potatoes in boiling salted water for 10 mins. Drain and mash. Set aside to cool.
Combine salmon, potato, Worcestershire sauce, tomato sauce, pickles, lemon zest and parsley. Season. Shape into 12 patties and chill for 30 mins.
Dredge patties in flour, beaten eggs and breadcrumbs, pressing lightly until coated. Heat oil and cook patties for 3-5 mins, until golden, then flip and lightly cook other side, about 2 mins.
Serve salmon patties with mayonnaise, steamed mixed vegetables and lemon wedges.
hick, stirring constantly.
Add potato cubes and carrot slices, and
Preheat oven to 355\u00b0F.
Cut 4 x 30 cms squares of non stick baking paper.
Lay potato on centre of each.
Top with broccolini and salmon.
Combine butter, rind, chives, salt and pepper in a bowl and spread onto salmon fillets.
Fold paper up to form sealed parcels.
Place, seam side up on a baking tray.
Bake 20 minutes, rest parcels 5 minutes before opening.
Drain salmon and remove bones.
Mix salmon, potato, onion, cracker crumbs, egg and black pepper.
With a spoon, form a ball with the mixture and roll in cornmeal.
Form small patties and fry until golden brown.
ix the salmon, parsley, egg and onions into the potato, season with
Preheat oven to 425\u00b0F. Rub a 10x16 inch ovenproof dish with garlic then grease. Arrange potatoes in prepared dish and season with salt and nutmeg. Mix cream and dill then pour over potatoes and bake for 20 mins. Season salmon then arrange on top of potatoes. Top with tomatoes and bake for another 15 mins.
n a large bowl, combine salmon, potato, onion, parsley, capers, and lemon
In large bowl, combine salmon, onion, celery, eggs, milk, 1/2 teaspoon salt, dill and pepper.
Mix well.
Pare potatoes and cut into thin slices.
Place half of potatoes in greased 1 1/2-quart baking dish.
Sprinkle with 1/2 teaspoon salt and spread half of salmon mixture over potatoes.
Repeat with remaining potatoes, salt and salmon.
Bake, uncovered, in 350\u00b0 oven for 1 hour and 15 minutes or until potatoes are tender when pierced with fork. Remove from oven and let stand 5 minutes before serving.
Serves 8.
In large bowl, combine salmon, onion, celery, eggs, milk, 1/2 teaspoon salt, dill and pepper.
Mix well.
Place half of potatoes in greased 1 1/2-quart baking dish.
Sprinkle with 1/2 teaspoon salt.
Spread half of salmon mixture over potatoes.
Repeat with remaining potatoes, salt and salmon.
Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
Cover and chill throughly.
Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
Pour dressing over potato mixture and toss to mix well.
Serve and enjoy.
oft.
meanwhile, rinse the salmon & then chop into small chunks
ver them.
Top with salmon steaks.
Pour the rest
he onion powder, pepper, drained salmon and mix together using a
In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the mayonnaise, lemon juice, salt, garlic salt and lemon-pepper seasoning; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour. Yield: 8 servings.