Yield: 6 Servings
|1 pounds||Light smoked or raw salmon or combination of both|
|½ can||(2-oz flat) anchovies; (from Portugal or Italy)|
|1 \N||Raw egg|
|1 tablespoon||Dijon mustard (Grey Poupon is fine)|
|1 dash||Worcestershire sauce; to taste|
|3 tablespoons||Finely chopped yellow onion|
|⅛ teaspoon||Fresh ground black pepper|
|1 tablespoon||Chopped capers|
|2 tablespoons||Olive oil|
|\N \N||Thin rye crackers|
This is a wonderful snack or cocktail party dish. It is typical of the cuisine of the Pacific Northwest, but you must understand that by smoked salmon I do not mean that dry stuff, which is nothing but grainy strings.
The salmon that I use for this dish is almost coldsmoked . . . in the East you would probably call it lox. Be sure the salmon is skinless and boneless. I like a mixture of two kinds, raw and light-smoked. Chop the salmon and anchovies in a medium-sized food processor for just a few seconds. We don't want a paste but a coarse chop. Place the mixture in a bowl. Mix all other ingredients together and blend with the fish. Chill before serving.
Spread on thin rye crackers as a first course.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .