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Results 91 - 100 of 317 for the smoked salmon
Combine cream and butter in ... by half. Add salmon, chives and pepper (to ... platter and pour the salmon cream sauce over. Garnish with parsley and lemon.
Cut unpeeled cucumbers in 1/2 ... out some of the seeds from one side of ... steel blade, puree salmon, sour cream, and lemon ... serve. Makes 24 slices.
Cut the salmon pieces diagonally to make triangles. ... Note: For variation, Westphalian ham slices may be used instead of salmon. Serves 8-12.
Pack smoked salmon in jars leaving 1 inch ... Bake for 1 hour at 275 degrees. Take out and screw lids down tight and turn upside down to cool.
Drain salmon and flake. Mix with softened ... well. Chill several hours. Shape into ball or log. Roll in coating mixture of: Serve with triscuits.
96. SMOKED SALMON
Stir until dissolved. Cut fish ... Refrigerate overnight. Rinse, dry, smoke for 5 to 6 hours. Cover with foil 1/2 hour in oven at 300 degrees.
Drain, skin, bone and flake salmon. Mix all ingredients and ... 3 tbsp. of dill weed. Refrigerate overnight and serve with rye krisp crackers.
Slice smoked salmon in thin slices. Arrange in ... tightly. Place in coldest part of the refrigerator. Do not freeze. It will keep at least 6 years.
99. SMOKED SALMON
Soak fish 1 1/2 hours ... low. Place chips over coal to create smoke. Cook very slowly until fish is tender, approximately 1/2 hour per pound.
100. SMOKED SALMON
First, invest about $500 - ... Pulaski, N.Y. during the height of the salmon season (September 15-October 15). If ... $10-fish. Bring the smoked fish home and share it ... - what a bargain!
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