| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Pacific Northwest | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Light smoked or raw salmon or combination of both |
| 1/2 | cn | (2-oz flat) anchovies; (from Portugal or Italy) |
| 1 | Raw egg | |
| 1 | tb | Dijon mustard (Grey Poupon is fine) |
| 1 | ds | Worcestershire sauce; to taste |
| 3 | tb | Finely chopped yellow onion |
| 1/8 | ts | Fresh ground black pepper |
| 1 | tb | Chopped capers |
| 2 | tb | Olive oil |
| Thin rye crackers |
INSTRUCTIONS
SERVES 6-8 This is a wonderful snack or cocktail party dish. It is typical of the cuisine of the Pacific Northwest, but you must understand that by smoked salmon I do not mean that dry stuff, which is nothing but grainy strings. The salmon that I use for this dish is almost coldsmoked . . . in the East you would probably call it lox. Be sure the salmon is skinless and boneless. I like a mixture of two kinds, raw and light-smoked. Chop the salmon and anchovies in a medium-sized food processor for just a few seconds. We don't want a paste but a coarse chop. Place the mixture in a bowl. Mix all other ingredients together and blend with the fish. Chill before serving. Spread on thin rye crackers as a first course. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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