SCOTCH STYLE PICKLED SALMON

Cooked salmon, boned and skinned (leftover salmon may be used - HA!) 1 c. white wine vinegar 1 tbsp. black peppercorns 8 allspice berries 1/2 c. white wine, or fish stock 1 tsp. white peppercorns 1/2 tsp. coriander seeds Bring the liquids and spices to a boil in a stainless steel or enameled pan (not aluminum cookware); add 2 teaspoons salt. Place fish pieces in a wide mouthed jar or a glass dish and cover with hot spiced liquid. Cover the dish and refrigerate for several hours or days. Serve fish, drained, on lettuce with a bland mayonnaise or sour cream with di...

Read more »

PICKLED SALMON

1-2 lbs. salmon, tail filet 1 tbsp. sugar Dillweed 2 tbsp. coarse salt 1 tsp. black pepper Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (bone...

Read more »

SHRIMP DELIGHT

1 can tomato soup 1 (8 oz.) pkg. cream cheese, softened 1 c. Real mayonnaise 1 pkg. Knox unflavored gelatin 1/4 c. water 1 c. celery, very finely chopped 1/8 c. green onion, very finely chopped 2 cans tiny, whole shrimp (drained & deveined) Heat soup and cheese, stirring constantly, until both are mixed well. Cool. Stir in mayonnaise. Dissolve gelatin in water, then add to soup mixture. Stir in remaining ingredients. Pour in mold or clear serving dish. Chill until set. Serve cold with Wheat Thin crackers. This is a favorite of our fami...

Read more »

CRAB CROSTINI

8 oz. crabmeat 1/2 c. diced red bell pepper 2 tbsp. + 2 tsp. mayonnaise 2 tbsp. chopped fresh parsley 1 tbsp. chopped fresh chives 1 tbsp. fresh lime juice 1 tbsp. Dijon mustard 2 tsp. grated Parmesan cheese 4-5 drops hot pepper sauce 4 oz. Italian bread, cut into 16 slices Preheat broiler. Line a broiler pan with foil. Blend all ingredients except bread. Spread 1 tbsp. of the mixture on each bread slice. Place the crostini on the broiler pan and broil 4 inches from the heat for 5-6 minutes until lightly brown...

Read more »

LEMON PEPPER SHRIMP AND ZUCCHINI

2 med. sized zucchini 2 tbsp. olive or salad oil 1 lb. shelled or deveined lg. shrimp 1 1/4 tsp. lemon pepper seasoning salt 1/2 tsp. salt Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat throu...

Read more »

SHRIMP MOUSSE

1 can cream of shrimp soup 1 (8 oz.) cream cheese 1 pkg. Knox gelatin 1 (10 oz.) box cooked shrimp, thawed 1 c. mayonnaise 1/4 c. finely chopped onion 1/2 c. finely chopped celery Use double boiler and mix soup, gelatin and cream cheese until melted. Remove from heat and add remaining ingredients. Put in mold and chill at least 8 hou...

Read more »

SALMON MOUSSE WITH CUCUMBER VINAIGRETTE

1/2 c. dry Vermouth 1 env. unflavored gelatin 1 c. smoked salmon, flaked 3 hard-cooked eggs, mashed 3/4 c. sour cream 1/2 c. sliced green onions 1/4 c. fresh parsley, chopped fine 3 tbsp. mayonnaise 1 tsp. prepared horseradish 1 tbsp. lemon juice 1 tsp. finely chopped onion Combine gelatin and dry Vermouth. Heat gently until dissolved, and set aside to cool. Combine all other ingredients into gelatin mix, blending well. Pour into a 2-cup flat-bottom mold. Chill at least 3 hours or overnight. --CUCUMBER VINAIGRETTE:-- 1 med. unpared cucumber, very thinly sliced (about 2 c.) 1 med. green pepper, cut into thin strips (about 1 c.) 1/4 c. vinegar 1/4 c. lemon juice 1/4 c. salad oil 1/2 tsp. salt 1/4 tsp. Worcestershire sauce 1/8 tsp. pepper In medium bowl, combine cucumber slices...

Read more »

SMOKED SALMON ECLAIRS

1/2 c. water 4 tbsp. butter, cut into sm. chunks 1/2 c. flour 2 extra lg. eggs, beaten lightly 1/2 tsp. garlic powder 1/2 tsp. dry dill --FILLING:-- 1/2 lb. cream cheese, softened (regular or lite) 1/4 c. sour cream (regular or lowfat) 6 oz. smoked salmon, chopped fine Juice of 1/2 lemon and grated zest 1 tbsp. fresh dill, minced Dash of nutmeg 1 tsp. minced garlic Salt and pepper Preheat oven to 400 degrees. Combine water and butter in small saucepan, bring to boil over high heat. Add flour all at once; beat vigorously until dough forms ball, pulls away from sides of pan and leaves a thin film on bottom of pan. Transfer to mixing bowl. Save 1 tablespoon of beaten egg. Beat the rest of the egg into the dough in two steps, beating until dough is shiny and smooth. Put dough in pastry...

Read more »

BAR-B-QUED SHRIMP

1 lb. shrimp Olive oil Cracked black pepper Salt Lemon juice Tabasco Lea & Perrin's Butter Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin's. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests...

Read more »

HERRING TIDBITS

2 c. (1 pt.) sour cream 1 (12 oz.) jar herring tidbits in wine, undrained, chopped 2 apples, peeled, quartered, cored and chopped 1 med. Bermuda onion, quartered and chopped 1/2 c. seedless grapes, halved 2 hard-cooked eggs, chopped Rye rounds Combine first 4 ingredients in large bowl and mix thoroughly. Cover and refrigerate at least 1 hour. Add grapes and eggs and toss lightly. Turn into dish. Serve with rye rounds. Makes about 4 cu...

Read more »