| 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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