| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs, Grains |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Poached fresh salmon, flaked |
|
|
Or canned equivalent |
| 1/2 |
c |
Mild cheddar cheese grated |
| 1 |
|
Egg, beaten |
| 1 |
tb |
Finely chopped green pepper |
| 1 |
tb |
Finely chopped onion |
| 1/2 |
|
Cup sour cream |
| 1/4 |
c |
Milk |
| 1/2 |
c |
Cracker crumbs |
| 1/2 |
tb |
Butter, melted |
| 1/2 |
tb |
Fresh lemon juice |
| 1/8 |
ts |
Old bay seasoning |
|
|
Pinch of creole seasoning |
| 1/8 |
ts |
Creamy horseradish |
| 1/2 |
ts |
Salt |
|
|
Cucumber Sauce |
| 1 |
c |
Sour cream |
| 1/2 |
c |
Cucumber, seeded and chopped |
|
|
Thoroughly drained. |
| 2 |
ts |
Chives finely chopped |
| 3/4 |
ts |
Dillweed |
|
|
Salt and Freshly ground |
|
|
White pepper to taste |
|
|
Combine all sauce ingredient |
|
|
And chill. |
INSTRUCTIONS
Directions. Sauce directions, combine all ingredients and chill
Salmon; Preheat oven to 350 degrees. Blend all ingedients. Place in a
buttered 1 1/2 quart loat pan, sprinkle with a few additional cracker
crumbs and bake for 50 minutes. Serve with cucumber sauce
Posted to MC-Recipe Digest V1 #231
Date: Fri, 4 Oct 1996 18:28:28 +0000
From: Marina <thecollector@worldnet.att.net>
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