Crescent Salmon Loaf
Crescent Salmon Loaf
Ingredients| 1 can salmon, drained and deboned 1/2 cup sour cream 3/4 cup cooked rice 1 teaspoon lemon juice 1 teaspoon salt and pepper 1 teaspoon dill seed 1/4 cup melted butter 1 package crescent rolls 2 hardboiled eggs |
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Preparation
Mix together all but the crescent rolls and eggs. Roll out crescent rolls into one large rectangle. Put 1/2 of ingredients on top of crescent roll. Sprinkle hard-boiled eggs (chopped) over mixture. Then put remaining 1/2 of mixture over eggs; bring up sides of crescent roll to form loaf. Pinch together and place on cookie sheet. Bake at 375 degrees F for 20 to 25 minutes. Serve with creamed peas.
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Mix mayonnaise and cheese. Fold fillets in half crosswise. Spread with mayonnaise-cheese mixture. Bake 15 minutes at 400 degrees F.
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Dry fish with cloth or paper towel. Combine dry ingredients. Dip fish into the cornmeal mixture and fry in hot shortening until golden brown on each side.
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Put diced ginger in a saucepan and cover with water. Bring to a boil and simmer for 15 minutes. Drain and repeat two times. Drain thoroughly and puree ginger in a food processor until smooth and paste like; set aside. Combine wine and shallots in a heavy saucepan and bring to a boil.
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Gravlox
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Preheat oven to 350 degrees F. Heat a heavy skillet (cast iron is great) to medium heat and coat with olive oil. Saut� garlic, onions and chilies until soft, about five minutes. Add butter, and allow vegetables to cook slowly, on low, slightly caramelizing. (ten minutes, or so.
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