|Anne Willan's Cook It Right|
|by Anne Willan|
An internationally acclaimed culinary expert with 30 years of experience, celebrated author and founder/president of the La Varenne cooking school...
1 - 10 of 55 for salmon dip
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Flake salmon, add remaining ingredients, blend.
Drain salmon very well. Bones ... horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.
Drain salmon well, set aside. ... cream and party dip, mix well ... small bits, add to mixture. Put into an airtight container. Let set overnight. Enjoy!
Flake salmon, removing bones ... ingredients. Chill several hours. Make into log or ball and roll in nuts or parsley, or use as a dip and top with chives.
Cream salmon and blend with cream cheese, butter, onions and seasonings. (Optional - dash of hickory smoke). Serve with favorite crackers.
Remove bone and skin from salmon. Mix all ... blended. Chill in refrigerator for approximately 4 hours. Form into ball and roll in parsley. Serve with crackers.
Mix cream cheese with deboned salmon fillets without skin. ... degree oven for 1 minute. Top cream cheese mixture with coconut and chill. Serve with crackers.
Mix soft cream cheese, mayonnaise, and lemon juice until smooth. Add onions, salmon, and pepper. Refrigerate 16-18 hours before serving.
Place drained salmon in bowl with sour cream, chili sauce and soup mix. Stir well. Cover and chill at least 4 hours. Serve with crackers or fresh veggies.
Remove skin and bones from salmon. Combine salmon with other ingredients and chill. Serve as a dip for crisp vegetables.
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