Salads And Salad Dressing
Smoked Salmon Salad, Artichoke Tidbits & Salmon Chowder
Ingredients
- see individual recipes in the steps below
Method
- SMOKED SALMON SALAD — Ingredients: 1 pound smoked salmon; 1/2 cup sour cream; 1/3 cup cucumber, peeled, seeded and diced; 1/4 cup almonds, slivered; 2 tablespoons chives, chopped; 1/2 teaspoon salt; 1/8 teaspoon white pepper; 1/2 teaspoon dill weed. Cut the salmon into bite-sized pieces. Toss gently with the sour cream, cucumber, almonds, chives, salt, pepper and dill. Heap into lettuce cups.
- SALMON ARTICHOKE TIDBITS — Ingredients: 1 cup smoked salmon, flaked; 4 eggs; 1/2 pound cheddar cheese, grated; 2 (6-oz) cans marinated artichoke hearts, drained and chopped; 3 green onions, finely chopped; 12 saltine crackers, crushed. Mix all ingredients thoroughly. Place in a buttered 9-inch baking pan. Bake at 325 degrees for 1 hour. Cut into 32 tidbits.
- SALMON CHOWDER — Ingredients: 1 cup smoked salmon, cut in chunks; 2 tablespoons butter; 1/2 cup chopped onions; 1/4 cup sliced celery; 1/2 cup chopped green pepper; 2 tablespoons flour; 1 1/4 cups chicken bouillon; 1/4 cup sour cream; 1 teaspoon fresh dill, minced, or dill weed; 1/8 teaspoon pepper; 1 tablespoon chopped parsley. In a saucepan, melt the butter, saute the onion, celery and pepper. Stir in the flour, add the bouillon and cook over medium heat, stirring constantly, until reaching the boiling point. Add the sour cream, dill, pepper and smoked salmon; heat 2-3 minutes, stirring constantly. Add the parsley before serving. 3-4 servings.
Notes
A promotional card with three smoked-salmon recipes.
Original card
The recipe above was transcribed from this scan of Vera’s original card.