Discussion in 'Munchie Recipes' started by Bilby, May 9, 2004.
Hey man, get spun out on smoked salmon!
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.
I love smoked salmon...
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.
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:
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
i hope to try this sometime.....it sounds like a lot of fun....
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.
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.
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