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Salmon cocktailIngredients:200-250 gr pink or red salmon1 teaspoon dill125 gr mushroomssome (iceberg) lettuce leaves
Cocktail whisky sauce:5 tablespoons mayonnaise1 tablespoon tomato paste2 teaspoons parsley1/2 teaspoon paprika powdersome freshly ground pepper1-2 tablespoons whiskylittle lemon juice
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If shown, hover = photo = conversion© Janneke's Recipe pages - salmon recipes, fish meals
How to prepare:Drain the canned salmon and keep 1-2 tablespoons fluid aside. Remove bones and skin. Cut the mushrooms in crisp-thin slices and cook 1 minute with little salt. Drain the mushrooms and mix with the salmon.Mix all ingredients for the cocktail sauce and add chopped dill and the drained salmon fluid. Fold the salmon into the sauce.Place lettuce leaves in 4 wide glasses and divide the salmon mixture over.Put the glasses aside a while (on room temperature), to let the flavours combine.Serve with French bread and (herb) butter.
First published: April 12, 2003, Netherlands |
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