Salmon cocktail


200-250 gr convert conversionpink or red salmon

1 teaspoon dill

125 gr convert conversionmushrooms

some (iceberg) lettuce leaves

Cocktail whisky sauce:

5 tablespoons mayonnaise

1 tablespoon tomato paste

2 teaspoons parsley

1/2 teaspoon paprika powder

some freshly ground pepper

1-2 tablespoons whisky

little lemon juice

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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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