What a wonderful new appetizer to serve family and company alike. It is so tasty and fresh. Serve with a colourful chilled salad, warm rolls and a chilled glass of your favourite brew.
- 1 potato peeled
- 1 can of canned salmon, drained, bones and skin removed
- 2 eggs, lightly beaten
- 2 tbsp. finely chopped pickle
- 1 cup panko crumbs
- 2 tbsp. vegetable oil
- 2 tbsp. freshly squeezed lime juice
- zest from lime
- pinch of pepper
Place the potato in a pot with water and boil until tender. Drain well and mash.
Add the salmon, stir in the eggs and pickle. Season with a pinch of pepper. Form into 6 equal patties. Roll in the panko crumbs to coat.
Heat a fry pan over medium heat, add 1 tbsp. oil and cook half of the salmon cakes. Cook until golden, a couple of minutes each side. Repeat with the remaining cakes. Serve warm with a salad, roll and beverage. Oh my Mama! This is so good.
This recipe is from our Bed and Breakfast days. It can be part of a breakfast or luncheon. It is great and easy. Easter is coming so if you have family coming to visit….serve this. They will love you for it.
- 1 medium onion, chopped
- 2 tbsp. butter
- 2 tbsp. flour
- 4 large eggs
- 2 cups heavy cream
- 1 tsp. fresh dill, chopped
- 1/4 tsp. yellow mustard
- freshly grated nutmeg
- tabasco, a couple of drops
- 6 oz. swiss or provolone cheese, chilled
- 1 cup flaked smoked salmon (if leftover from last night dinner – great)
Preheat oven to 350 degrees. In a skillet on medium heat, saute the butter and onions until transparent. Add the flour and stir, making a ‘sort of’ roux’.
In a bowl, beat well the eggs, cream, dill and mustard. Add a dash of grated nutmeg and tabasco, mixing well to combine. Mix together with the onion mixture.
Pour the ingredients into a buttered pie plate and slice the cheese thinly and lay over the top . Bake for 35-45 minutes until cooked through. Let cool for 6-7 minutes before slicing and serving. Add fresh fruit (if breakfast) or salad if for lunch.
Did I say this was yummy?
Our neighbor, who has become a good friend, gets to come over when we need to experiment or feel she might want some company or just for no reason at all. Last night was the latter…no reason at all.
We tried to keep it light, healthy and simple…..sort of! We need to and she is getting ready for a mexican vacation (you know…bathing suits, sexy dresses)
We started with a glass of perfectly chilled white wine (no eats here…) and enjoyed some conversation while poor Don did his thing in the kitchen with the lemon risotto.
Our menu was:
Salad: Greens with pears and goat cheese (we added blood orange segments as well), with freshly made parmesan crackers. (I changed the cheese to Asiago and Romano – fabulous)
Entree: Poached salmon in white wine and seafood broth
poached fennel and red onion (same broth as the salmon)
Dessert: Chocolate Whipped Cream Cake with a drizzle of a luscious vanilla sauce.
We need kudos here, we managed to take pictures of the table setting, salad and main course. Sorry, but the dessert was gobbled up before we could take pictures. Damn, we did it again!
The table setting was simple, colourful and in the dining room. How perfectly delightful it was.
This is a great salad for those looking after their heart. It is light and lean and great tasting. Try it!
- Bag of mixed baby greens
- 1 papaya, peeled, seeded and cut into segments
- 1 large mango, peeled and thinly sliced
- 1 avocado, peeled, pitted and thinly sliced
- 1/4 cup three cheese Italian dressing
- 4 salmon fillets, bones removed
- Or 2 fillets cut in half (portions)
Place greens in a bowl and drizzle some of the dressing over tossing to coat. Divide onto four plates. Arrange the papaya and mango on top of the greens and drizzle with more of the dressing.
Grill the fillets now and when plated, place avocado slices on top of the dish with the salad placed along side of the fillet.
This is actually a very good great for your heart recipe and is very easy to make, you will feel better for making it too.
My husband has been making this for years and years. It is sooooooo good you will be telling people it is yours….not! Try it and you will see for yourself.
- 6-8 lbs. fresh salmon
- 1/4 cup soya sauce
- 1/4 cup rye whiskey (yes, indeed)
- 1/2 cup good olive oil
- fresh ground pepper
- 1 heaping tsp. garlic powder
Beat the ingredients together (but not the salmon) until foamy. Clean the salmon, removing all the bones with pliers. Be sure to double check to make sure you didn’t miss any.
Cut the salmon into 2 1/2 inch widths, place them in a 13 x 9 baking dish and pour the marinade over. Cover and marinate for 4-5 hours.
Make sure the grill is VERY hot before putting the fish on, skin side down and wiggle (the fish, not you). When all the fish is down, go back and turn the first piece. Skin will be stuck to the grill so just remove it and discard (the skin not the fish).
After this has been done to all the fillets, pour the remaining marinade over the fish and continue to cook. This is salmon, DO NOT OVERCOOK.
Fabulous! Needs only a nice cold salad and a crispy, cold glass of Pinot Gris. Ahh!
This is a savory breakfast and a nice change fromthe usual sweet fare.
- 4 large croissants, cut 3/4 through, lengthwise
- 4 tbsp. butter
- 8 large eggs
- 1/2 – 3/4 cups cream
- 1 tbsp. minced fresh dill
- 1/2 cup finely chopped button mushrooms
- 1/3 cup finely chopped salmon
- 3/4 cup shredded Gruyere cheese
Preheat oven to 225 degrees and warm the croissants for about 5 minutes. Melt the butter in a skillet. In a bowl beat the eggs and cream together. Add the dill, mushrooms and salmon.
Pour into the skillet and scramble until almost dry. Fill the croissants with the egg mixture and sprinkle the cheese over the top. Broil the croissants open-faced until the cheese is bubbly.
Serve immediately with a slice or two of fresh fruit and a fresh, hot cup of coffee and the world looks all anew.
This is a nice healthy treat that will also do for a Ladies Luncheon…..
- 1/2 cup yogurt
- 1 stalk of celery, finely chopped, threads removed
- 1/4 cup pickled ginger, drained and chopped
- 1 ripe, firm avocado, diced
- 1 English cucumber, seeds removed and chopped (no big chunks)
- pinch of salt
- 4 salmon fillets
- 1 tsp. olive oil
Preheat oven to 500 degrees. Place rack in the upper third of the oven. Line a cookie sheet with tin foil. Mix all the ingredients except the salmon and oil together and set aside in the fridge to keep cold.
Brush the salmon with the oil and place skin side down on the cookie sheet. It should take abut 8 minutes to be cooked perfectly. To test, hold a fork in the thickest part of the fillet for about 10 seconds. If it comes out warm, it is done.
To plate….set a generous scoop of salsa on the plate and place the salmon fillet (minus the skin) on top. Serve with fresh warm buns and butter. Decorate with a small sprig of fresh dill.
This makes a great luncheon entree or a superb appetizer for a dinner party. Depending on when you plan to serve this, it serves 10-12 guests.
- 1 1/2 tbsp. butter
- 1/2 cup panko crumbs, toasted
- 1/4 cup Gruyere cheese, shredded
- 1 tsp. finely chopped fresh dill
- 1/2 onion, finely chopped
- 3 tbsp. butter
- 28 oz. Philadelphia cream cheese
- 4 large eggs
- 1/2 cup whipping cream
- 3/4 cup Gruyere cheese, shredded
- 8 oz. smoked salmon, broken into flakes
- pinch of salt
Preheat oven to 325 degrees. Brush really well with butter, a 9 inch springform pan. Mix the first 4 ingredients together and dust the pan (bottom and sides) with the mixture, making sure to coat it well. Place in the refrigerator while you make the filling.
In a frypan, saute the finely chopped onion until it is transluscent and set aside. With a mixer, beat the cream cheese and eggs until fluffy. Beat in the whipping cream. Fold in the onion and salmon. Pour into prepared pan.
Wrap the bottom and sides of the pan with tin foil and go to the next step. Set the pan inside a roasting pan adding boiling water about halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes until set. Leave the oven door open a little, cool the cheesecake for 1 hour. Transfer to a cooling rack, remove the tin foil and cool to room temperature before serving.
Place a lemon slice resting on the side of the pie with a sprinkle of finely chopped fresh dill. Two to three crackers on the plate will complete the dish.