| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
Canadian |
Fish |
8 |
Servings |
INGREDIENTS
| 1 |
|
6 to 7 pound fresh whole |
|
|
Cleaned salmon |
|
|
Salt and pepper |
|
|
Stuffing: |
| 1 |
lb |
Whitefish fillets |
| 3 |
|
Eggs |
| 1 |
sm |
Carrot grated |
| 1 |
sm |
Onion grated |
| 1 |
md |
Potato peeled and grated |
| 1 |
c |
Cracker meal |
|
|
Half and half cream |
|
|
Salt, pepper, paprika |
|
|
Sauce: |
| 1 |
pt |
Sour cream |
| 3 |
|
To 4 tbs mayonnaise |
| 2 |
|
To 3 tsp sugar to taste |
|
ds |
Salt |
| 1/2 |
ts |
Fresh lemon juice |
| 3 |
tb |
Fresh snipped dill |
|
|
One large garlic clove |
INSTRUCTIONS
Salmon is costly and this is a very special dish I often use on festive
occassions. You may buy a smaller salmon and reduce the sauce and stuffing
recipes. Prepare stuffing by steaming the whitefish until tender. Cool and
puree in food processor. Add remainder of stuffing ingredients except
cream. Stir in enough cream to make a smooth mixture. Cover and refrigerate
until using. Make the sauce by finely chopping the garlic and dill. Add
remainder of sauce ingredients and cover and refrigerate.
When ready to prepare salmon, rinse fish with water and pat dry. Liberally
season insides with salt and pepper. Stuff cavity of fish. Place fish on
it's side in a large roasting pan. Bake in a preheated 425 degree oven
according to the Canadian cooking method. That is: measure fish at it's
thickest dept and bake 10 minutes per inch. To serve: carefully remove skin
and lift off salmon meat. Serve with stuffing and the sauce. Note: any
extra unbaked stuffing may be placed in a casserole dish and baked in a 350
degree oven until well heated.
This recipe, although time consuming is well worth the time and effort.
Comment: I won first prize in a national cooking contest with this recipe
in the seafood category
Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@delphi.com on Feb
16, 9.
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