| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Latimes3 |
24 |
servings |
INGREDIENTS
|
|
=== SMOKED SALMON === |
| 2 |
lb |
Salmon fillet; skin on |
| 2/3 |
c |
Sugar |
| 1/2 |
c |
Kosher salt |
| 1 |
c |
Fresh dill sprigs |
| 1/4 |
c |
Vodka |
| 1 |
tb |
Liquid smoke |
| 1 |
tb |
Black peppercorns |
|
|
=== DILL SAUCE === |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1 |
tb |
Horseradish |
| 2 |
|
Shallots; diced |
| 1/4 |
c |
Minced dill or chives |
| 3/4 |
ts |
Dijon mustard |
|
|
=== ONION GARNISH === |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Red onion; sliced |
|
|
Sea salt |
|
|
Cocktail-size toasts or crackers |
INSTRUCTIONS
SMOKED SALMON: Place salmon in glass dish. Cover with sugar, salt, dill
sprigs, vodka, liquid smoke and peppercorns. Cover and refrigerate 2 days.
Turn over and refrigerate 2 more days. Remove from marinade and pat dry.
Slice into julienne strips. DILL SAUCE: Mix mayonnaise, sour cream,
horseradish, shallots, minced dill and mustard. ONION GARNISH: Heat olive
oil. Add onion and saute until golden brown. Season to taste with sea salt
and reserve. To serve, layer Dill Sauce, Smoked Salmon and Onion Garnish on
toasts or crackers. Yields about 2 dozen.
Each serving: 126 calories; 200 mg sodium; 28 mg cholesterol; 9 grams fat;
3 grams carbohydrates; 8 grams protein; 0.05 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”