Stuffed salmon supreme

Yield: 8 Servings

Measure Ingredient
1 \N 6 to 7 pound fresh whole
\N \N Cleaned salmon
\N \N Salt and pepper
\N \N Stuffing:
1 pounds Whitefish fillets
3 \N Eggs
1 small Carrot grated
1 small Onion grated
1 medium Potato peeled and grated
1 cup Cracker meal
\N \N Half and half cream
\N \N Salt, pepper, paprika
\N \N Sauce:
1 pint Sour cream
3 \N To 4 tbs mayonnaise
2 \N To 3 tsp sugar to taste
\N dash Salt
½ teaspoon Fresh lemon juice
3 tablespoons Fresh snipped dill
\N \N One large garlic clove

Salmon is costly and this is a very special dish I often use on festive occassions. You may buy a smaller salmon and reduce the sauce and stuffing recipes. Prepare stuffing by steaming the whitefish until tender. Cool and puree in food processor. Add remainder of stuffing ingredients except cream. Stir in enough cream to make a smooth mixture. Cover and refrigerate until using. Make the sauce by finely chopping the garlic and dill. Add remainder of sauce ingredients and cover and refrigerate.

When ready to prepare salmon, rinse fish with water and pat dry. Liberally season insides with salt and pepper. Stuff cavity of fish. Place fish on it's side in a large roasting pan. Bake in a preheated 425 degree oven according to the Canadian cooking method. That is: measure fish at it's thickest dept and bake 10 minutes per inch. To serve: carefully remove skin and lift off salmon meat. Serve with stuffing and the sauce. Note: any extra unbaked stuffing may be placed in a casserole dish and baked in a 350 degree oven until well heated.

This recipe, although time consuming is well worth the time and effort.

Comment: I won first prize in a national cooking contest with this recipe in the seafood category

Posted to Recipe Archive - 16 Feb 97 by ted by: LIR119@... on Feb 16, 9.

Similar recipes