jules_jewel
Active member
Salmon Tar tare
1 small onion, peeled coarsely chopped
1 ½ lbs boneless, skinless salmon with sinews and far removed
2 medium scallions, trimmed and coarsely chopped
1 large clove, crushed and chopped into a puree
2/3 cup fresh parsley leaves, finely chopped
Grated rind of 1 lime
2 t lime juice
4 t olive oil
1 ½ t salt
1 t freshly ground white pepper
1 large cucumber; if want to use as cracker
Put the chopped onion in a strainer and rinse under cold running water. Drain well and press to extract excess water. This eliminates some of the strong taste and keeps the onion white. Cut the trimmed salmon into 1-inch pieces. In a food processor with the metal blade process in 2 batches. Pulse 10 to 15 times or just until coarsely chopped. In a large mixing bowl, combine the chopped salmon with the remaining ingredients (except the cucumber…remember this is your “cracker.”
I am just serving in a bowl with “cucumber crackers,” and another “Real cracker.”
However, there are further ideas…Form the mixture into 1-inch patties using ¼ cup of the mixture for each patty. Arrange on a tray and sprinkle with olive oil. Serve with buttered black bread.
Or….peel the cucumbers and cut into round cookie cutter. Fill each slice with 2 heaping tablespoons of the salmon mixture. Sprinkle with olive oil and enjoy.
Makes 4 ½ cups
Source: Pleasures of Cooking
1 small onion, peeled coarsely chopped
1 ½ lbs boneless, skinless salmon with sinews and far removed
2 medium scallions, trimmed and coarsely chopped
1 large clove, crushed and chopped into a puree
2/3 cup fresh parsley leaves, finely chopped
Grated rind of 1 lime
2 t lime juice
4 t olive oil
1 ½ t salt
1 t freshly ground white pepper
1 large cucumber; if want to use as cracker
Put the chopped onion in a strainer and rinse under cold running water. Drain well and press to extract excess water. This eliminates some of the strong taste and keeps the onion white. Cut the trimmed salmon into 1-inch pieces. In a food processor with the metal blade process in 2 batches. Pulse 10 to 15 times or just until coarsely chopped. In a large mixing bowl, combine the chopped salmon with the remaining ingredients (except the cucumber…remember this is your “cracker.”
I am just serving in a bowl with “cucumber crackers,” and another “Real cracker.”
However, there are further ideas…Form the mixture into 1-inch patties using ¼ cup of the mixture for each patty. Arrange on a tray and sprinkle with olive oil. Serve with buttered black bread.
Or….peel the cucumbers and cut into round cookie cutter. Fill each slice with 2 heaping tablespoons of the salmon mixture. Sprinkle with olive oil and enjoy.
Makes 4 ½ cups
Source: Pleasures of Cooking
(.... So, our friend, advised to do a lovely stew this week, with it. (He's also a restauranteur, so after a ???? about the usability of wine that is not drinkable, he assured me that THIS had not turned vinegary, and would be terrific for cooking). Now, guys, do understand the temps here have been soaring this week, into the 90's...... not exactly weather that you feel like "stewing" in!!! LOL But... for the sake of the wine.... I did Coq au Vin (posted by Heather at #43466) from the NY Times.... using Marilyn's tweaks & amending them, by using orange prunes... about 8 oz, fresh tarragon & the thyme and green peppercorns (instead of black) and a TBSP of tomato paste, and, including the butter just before serving! Ohhhhhh!, What a recipe!!!! Thanks Heather and Marilyn! I do hope that this dish will be as good or almost as good, with a lesser wine, the next time I prepare it!!!!