| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Wisconsin | Appetizers, Fish and se, Sauces and | 1 | Servings |
INGREDIENTS
| 1 1/2 | lb | Smoked Salmon |
| 2 | ts | Onion — minced |
| 1 | Clove Garlic — minced | |
| 2 | ts | Celery — finely chopped |
| 1 | tb | Mustard |
| 2 | tb | Sweet Pickle — finely |
| Chopped | ||
| 1 1/4 | c | Mayonnaise |
| 1 | ds | Worcestershire |
| 2 | tb | Parsley — chopped |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:27:22 GMT Remove skin and bones from fish and flake well. Mix all ingredients together and chill one hour before serving. (Adapted from a recipe in "Fish and Seafood - Dividend Foods", Charlotte M. Dunn, University of Wisconsin, UW Sea Grant report 118) Posted to Master Cook Recipes List, Digest #94
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