• Weyand's Chef

Salmon Vegetable Dip

Ingredients:

2, 8 ounce salmon steaks, 1 inch thick

1 recipe Court Bouillon (see Accompaniments, Marinades section)

3/4 cup salad dressing or mayonnaise

1/2 cup sliced green onions

1/2 cup sour cream

1, 1.4 ounce package of dry vegetable soup and recipe mix


Preparation:

Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings. Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.



© 2020 by BlumeDesign. Proudly created with Wix.com