Smoked Salmon Dip 2 (8 ounce) packages cream cheese, softened 12 ounces smoked salmon, chopped 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 teaspoon chopped fresh dill weed 2 tablespoons chopped green onion In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Serve.
okay ladies and gents herez the prehistoric method of doing a smoked salmon: pile up woods, lite a big fire pick some pebble stones from the river basin or just some pebbles put them in the fire and let em heat up meanwhile start diging a rectangular pyramid hole in the ground. Like 30cm width, length and 50 to 60cm depth then after about 30 minutes, when the blacked pebbles start to get white or crack up bcuz of the heat, take them out. and put (lay on the buttom) them in the hole you just dug cover the hot pebbles with GREEN grass then place the salmon over the grass then put one more layer of grass and then lay a piece of fabric over the top of the hole. Then cover the hole with the excess soil. (The fabric will filter the soil just as a precaution) so the layers should look like this from top to buttom: SSSSSSSSS GGGGGGGGG SoSoSoSoSo GGGGGGGGG PPPPPPPPPP where S is soil G is grass So is the Solmon fish and P is the "preheated" pebbles cook it for about 40 minutes then take out the Amstel or Heineken beer cans you've cooled in the river share it with your friends and let me know how it worked out. :sunglasse
We have this appetizer where I work, smoked salmon pizza; It's basically a flatbread heated on the grill, covered in a dill aioli, with salmon strips layed over it. Then on top go finely diced red onions, capers, cut up plum tomatoes, lemon zest, and fresh cracked pepper. If you have the means, definitely try to make this bad boy
This is a common food where I live. Locals say the best comes from the Hoopa Indian reservation in northern California. x
1-1/2 tsp. Dijon mustard 1/2 cup extra virgin olive oil 2 tbsp. capers, drained 1 tbsp. fresh dill, chopped 2 tbsp. lemon juice 6 cups bibb lettuce, cleaned and torn 1/2 small red onion, thinly sliced 1 cup grape tomatoes, halfed 1/2 lb. smoked salmon, thinly sliced 2 hard boiled eggs, white only, chopped Salt and pepper. In a bowl, whisk together the first 5 ingredents and set aside. In a large bowl, toss together lettuce, onion and tomatoes. Toss with dressing until coated. Serve on plates and top with salmon, drizzling with extra dressing as needed. Garnish with egg whites and season with salt and pepper.
