| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Dips, Fish |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Fresh Salmon; Flaked, OR |
| 8 |
oz |
Salmon; Canned, Well Drained |
| 1 |
tb |
Lemon Juice |
| 1/2 |
ts |
White Onion; Finely Diced |
| 1 1/2 |
ts |
Fresh Dill; Chopped, OR |
| 1/2 |
ts |
Dried Dill; Crushed |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Whipping Cream |
INSTRUCTIONS
Remove any remaining skin and bones from the salmon (even the canned salmon
may have some). Mix the flaked salmon (canned or fresh) with the lemon
juice, onion, and dill. Blend in the mayonnaise and whipping cream.
Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS:
Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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