Preparation:
Use very fresh fish or substitute cooked salmon.
In bowl, combine mayonnaise, lemon juice, capers, pepper, hot pepper sauce and hot pepper flakes. Finely chop the fresh and the smoked salmon. Gently mix into mayonnaise mixture. Garnish with sprigs of fresh dill.
Serve in fried pasta cups, toast cups, bagel chips or endive spears.
Recipe by Alan Johnston Executive Chef, Edwards Fine Food, Privateer's Restaurant complex, Halifax, Nova Scotia, Canada.
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan Johnston] Oxtail Consommé [Jamie Kennedy] Roasted Shrimp With Chanterelles And Sweet Corn [John Bishop] Roasted Cornish Hens With Shiitake Basil Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna Paris: "Julia Child Comes For Lunch" |
