Ingredients:

4 1/2 tbsp unsalted butter
1/2 cup fine dry bread crumbs
3/4 cup grated Gruyere cheese
1 cup snipped fresh dill
1 cup chopped onion
28 ounces cream cheese at room temp.
4 large eggs
1 cup heavy whipping cream
1/2 pound smoked salmon trimmings, chopped
Freshly ground black pepper to taste
Garnish: Pitted black olives, fresh dill, slices of roasted red pepper

Methods:

Using 1 1/2 tbs of the butter grease a 9-inch diameter spring form pan with a 2 1/2 inch high side. Mix the bread crumbs, 1/4 cup of the Gruyere, and 1 tbsp of the dill. Coat the bottom and side of the pan well with this mixture.

Wrap foil around the bottom and the outside of the pan.Melt the remaining 3bsp of the butter in a skillet over med. heat. Add the onion and saute’ until tender, about 5 mins. Cool slightly.

Using an electric mixer or food processor, beat the cream cheese, eggs, and cream until well blended.
Fold in the onion mixture, salmon, remaining Gruyere and remaining dill. Season with lots of black pepper.

Pour the batter into the spring form pan and place in another baking pan large enough to hold it. Add enough boiling water to the larger pan to come halfway up the side of the cheesecake.

Bake in a preheated 325° oven for about 40 minutes or until it seems solid.Leave the cheesecake in the water bath and turn the oven off. Let stand for 1 hour with door ajar.Transfer the cheesecake, still in the mold, to a rack and cool for at least 2 hours. Refrigerate overnight.

Before serving, unmold and decorate with cut black olives, fresh dill, and slices of roasted red pepper.
Serve at room temperature with crackers.

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Ingredients:

24 Jumbo Shells, uncooked
2 eggs, beaten
2 cups part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp finely grated lemon peel
1 can salmon, drained and flaked
1 tsp seafood seasoning
1 cup evaporated skim milk

Dill sauce:
1 1/2 Tbs margarine
1 1/2 Tbs all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 Tbs lemon juice
1 1/2 cups skim milk
3 Tbs finely snipped fresh dill or 2 tsp dried dill weed

Methods:

Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together.

Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9×12x2″ baking dish.

Fill each pasta shell with a heaping tablespoon of filling. Arrange shells in casserole cover with aluminum foil. Bake at 350°F for 30 to 35 minutes, or until hot and bubbly.

While shells are baking, melt margarine in small saucepan over medium heat stir in flour, salt and pepper.Remove saucepan from heat gradually add skim milk, stirring until mixture is smooth.Return to medium heat bring to boiling, stirring constantly.Reduce heat, simmer 1 minute.Remove from heat stir in dill and lemon juice.Remove casserole from oven; arrange shells on serving platter.Serve with dill sauce.

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Ingredients:

half a 7-3/4 can salmon
3 tbsp tomato sauce
5 hard-boiled eggs, cut in half lengthwise
salt
freshly ground pepper
2 tsp minced parsley
bechamel
2 eggs, lightly beaten
bread crumbs
oil for frying

Bechamel sauce:
5 tbsp butter
6 tbsp flour
3/4 cup milk
salt
freshly ground pepper

Methods:

Flake the salmon and combine it in a bowl with the tomato sauce, 2 of the hard-boiled egg yolks, salt, pepper and parsley. Remove the remaining egg yolks from the egg halves – these yolks will not be used in this recipe. Stuff the egg whites with the salmon mixture, forming a slight mound. Refrigerate the stuffed eggs, then prepare the bechamel sauce. Carefully dip the stuffed eggs in the sauce, coating on all sides. Place the eggs on a platter and refrigerate until the sauce hardens, at least 1 hour. Dip the coated eggs in the beaten eggs, then cover with bread crumbs. Fry immediately in hot oil, at least 1″ deep, until the eggs are brown on all sides. Drain.

To make the bechamel sauce, melt the butter in a saucepan, add the flour, and cook a minute or so. Stir in the the milk, salt and pepper. Cook until the sauce is thickened and smooth. Cool, stirring occasionally.

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Ingredients:

1 can (7 3/4oz) salmon, undrained
2 tbs olive oil
2 tbs white wine vinegar
1 tsp Dijon mustard
1/2 tsp sugar
1/4 tsp salt
Dash of ground black pepper
2 cups cooked shell macaroni
1 Red Delicious apple, unpeeled and diced
1/2 cup chopped walnuts
2 tbs chopped green onions
2 tbs chopped fresh parsley
Lettuce

Methods:

Drain salmon reserving 2 tbs salmon liquid flake with a fork. Set salmon aside.Combine reserved salmon liquid with olive oil, vinegar, mustard, sugar, salt, and pepper in a small bowl blend well.Pour over pasta.Cover and refrigerate at least one hour. Add reserved salmon, apple, green onions and parsley.Stir well. Serve in lettuce lined bowl.

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Ingredients:

1 large foil roasting bag

1 fresh whole Scottish salmon (if frozen, defrost thoroughly in fridge before using – ensure there are no ice crystals in the inner cavity)
2 cups fresh pineapple chunks, drained
1 cup salted butter, softened
3 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. dried cayenne pepper
parsley sprigs to garnish

Method:

Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried cayenne pepper for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.

Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.

Wash salmon with water. Place fish inside the roasting bag and top with the pineapple and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.

Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue’s manual directions for foil baking fish according to weight. Serve hot garnished with parsley sprigs, accompanied by a salad.

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