| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Tabasco, Fish |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) salmon; drained |
| 1/2 |
c |
Dry bread crumbs |
| 1/2 |
c |
Milk |
| 2 |
|
Eggs |
| 1/3 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 2 |
tb |
Chopped fresh parsley |
| 1/2 |
ts |
Dill |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
TABASCO brand Pepper Sauce |
| 1/4 |
ts |
Salt |
|
|
Lemon wedges and dill sprigs to garnish |
|
|
*ALMOND CAPER SAUCE* |
| 2 |
tb |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Milk |
| 1/4 |
c |
Whippped salad dressing |
| 1 |
tb |
Capers; drained |
| 3/4 |
ts |
TABASCO brand Pepper Sauce |
| 2 |
tb |
Sliced; unblanched almonds |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Heat oven to 400°F. Grease 8 l/2 x 4 l/2 x 2-inch loaf pan. In medium bowl,
mix salmon, bread crumbs, milk, eggs, onion, celery, parsley, dill, lemon
juice, TABASCO Sauce and salt. Pack lightly into prepared pan. Bake 30
minutes or until lightly browned. Remove from oven and let stand l0
minutes. Loosen edges and turn out onto warm platter. Garnish with lemon
wedges and dill sprigs. Serve with Almond Caper Sauce. Almond Caper Sauce:
Melt butter in medium-size heavy saucepan over low heat. Stir in flour and
cook 1 minute, stirring constantly. Pour in milk and whisk until blended.
Raise heat to medium and cook sauce, stirring constantly, until thickened
and bubbly. Simmer 1 minute, stirring frequently. Reduce heat to low. Whisk
in whipped salad dressing, capers and TABASCO® Sauce. Bring just to a
simmer. Remove from heat, stir in almonds and salt. Makes 6 servings.
>From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 10, 1998
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