| 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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