kitchenmagic3.com
Smart Scallops Recipe: How to Avoid Overcooking
- By Kitty Greenwald
Parmesan Tuna, Salmon or Sardine Spread
Yield: 4 servings
7 oz (1 can) solid white tuna,
-salmon or sardines (175g)
4 oz Parmesan cheese, grated-(100g)
1 tb Mayonnaise
Drain tuna, place in small bowl, and flake with a fork. Then,
rubbing tuna between fingers, flake very finely. Blend parmesan
cheese in blender until powder-fine. Mix cheese and mayonnaise into
tuna with a fork. Mixture should be almost smooth, but fairly dry.
Serving Ideas : Stuff tiny cream puffs or spread on crackers and
broil. Recipe By : Elizabeth Powell
SALMON PATTIES
INGREDIENTS: 1 15 oz. can pink or red salmon
( You can use, and I recommend it, Poached or baked fresh salmon)
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup milk
1/4 cup grated onion
1 tablespoon minced fresh flat leafed parsley
1 teaspoon dry mustard
1 teaspoon lemon juice
1/4 teaspoon Kosher salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon Zatarain’s crab boil or Old Bay seasoning
1/4 teaspoon Tabasco® sauce
1 egg beaten
1 cup seasoned bread crumbs (divided)
Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove
bones and skin from salmon, flake and set aside. Melt butter in a
saucepan over low heat; add flour, stirring constantly. Gradually add
reserved liquid and milk; cook over medium heat, stirring constantly,
until thickened and bubbly. Remove from heat. Add onion, parsley,
mustard, lemon juice, salt, pepper, beau monde seasoning, and hot pepper
sauce, stirring well. Stir in salmon, egg, and 1/2 cup bread crumbs.
Shape into 6 patties; dredge patties in remaining bread crumbs. Pour oil
to a depth of 1/4 inch into a skillet. Fry patties in hot oil over
medium heat 5 minutes or until browned; drain. These patties can be served with a topping of cream dill sauce, a lemon butter sauce,
a lemony cheese sauce, or a cucumber yogurt sauce.
RECIPE FROM: THEGUTSYGOURMET.NET
