1 teaspoon dill
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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© 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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