s OK).
Prepare dill sauce according to recipe #106801.
Plate the
To make the dill sauce: Mash cooked egg yolk very
bsp of the cream and dill in a medium bowl. Season
To make the sauce, combine all of the ingredients
Spoon 2 tablespoons of the sauce onto the center of each
Make the dill sauce first by combining the mayonnaise, sour cream, dill weed and
SOUR CREAM DILL SAUCE:
Mix all ingredients together
about 30 minutes.
For Dill Sauce: Combine clam juice and wine
For the Salmon Loaf:
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
Remove loaf from pan. Serve with Cucumber-Dill Sauce.
For Cucumber-Dill Sauce:
Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.
br>Chop a handful of dill roughly and place 1/4
salt, pepper and hot pepper sauce.
With the machine running
utter.
Add rest of sauce ingredients except lemon slice quarters
1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in
asily.
To prepare Cucumber-Dill Sauce: In a medium bowl, mix
ith the lemon-dill sauce.
To prepare the lemon-dill sauce; in a
br>Meanwhile, prepare the lime dill sauce. In a medium bowl, stir
To make sauce: In a ceramic or plastic
Soften gelatin in cold water, add boiling water and stir until gelatin has dissolved.
Cool.
Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt and mix well.
Chill to consistency of unbeaten egg whites.
Add salmon and capers and beat well.
Whip the cream, fold into salmon mixture and turn into a 2-quart oiled fish mold.
Add the cheese to fill the mold.
Chill until set. Unmold onto a serving platter and garnish with watercress, lemon slices, parsley and/or olives.
Serve with Dill Sauce.
Makes 8 servings.
Combine salmon, bread crumbs, milk, onion, green pepper, egg, lemon juice, celery salt and pepper.
Mix well.
Press mixture into an 8 x 5 x 3-inch loaf pan coated with cooking spray. Bake at 375\u00b0 for 45 to 50 minutes or until done.
Remove from oven.
Let stand 3 minutes. Remove from pan.
Serve with Cucumber-Dill Sauce. Yields 6 servings (about 176 calories and 227 milligrams calcium per serving).
ish, spread 2 cups tomato sauce. Working with 1 pasta rectangle