Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Mayonnaise |
| 2 tablespoons | Dill pickle; finely chopped |
| 2 tablespoons | Green onion; finely chopped |
| 1 tablespoon | Lemon peel; freshly grated |
| 2 teaspoons | Lemon juice; freshly squeezed |
In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving. Makes about ¾ cup.
For: Omaha Steaks Swordfish and Salmon Steaks Recipe by: Omaha Steaks Good Life Guide and Cookbook, v. 24 Posted to MC-Recipe Digest V1 #761 by C4<c4@...> on Aug 26, 1997