INGREDIENTS

INSTRUCTIONS

Note: See the "Dill Mayonnaise" recipe which is included in this
collection.  Cook coriander seeds in a small dry saute pan just until
the aroma is  released. Crush seeds using the bottom of a heavy pot or
a mortar and  pestle. Mix seeds with salt, pepper, and sugar in a small
bowl and  reserve. Slice salmon in half across width and lay pieces
side by  side on counter, flesh-side up. Divide dry spice mixture in
half and  sprinkle one half over both pieces. Place half the dill
sprigs on 1  piece of salmon and top with remaining piece of salmon to
enclose the  spices and herbs, as if making a sandwich. (Make the
sandwich even by  placing the thick end of salmon of top of thin end.)
Evenly coat  outside of salmon sandwich with remaining spices and dill.
Tightly  wrap in 2 layers of plastic wrap, place in a shallow baking
dish, and  top with weights (canned goods or milk cartons are good).
Refrigerate  3 days, turning over every 12 hours. To serve, scrape off
spices and  dill. Slice thinly and serve cold with Dill Mayonnaise and
thinly-sliced black bread. This recipe yields 4 to 6 servings.  Recipe
Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary  Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B05 broadcast
02-03-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  04-11-1998  Recipe by:
Susan Feniger and Mary Sue Milliken  Converted by MM_Buster v2.0l.

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”