Conference turris::cooks

    I saw a recipe in a cookbook called Loose Weight Naturally, Rodale
    Press, that called for canned salmon and mayonaise (of course they
    have a low fat recipe for mayonaise). It's an appetizer, mix the
    canned salmon with a little mayonaise and eat it with crackers.
    
    I haven't tried it but it does sound simple and interesting.
    

    There are a couple of things to try.  One is a baked salmon loaf.
     Basically, you can use the same recipe as for the fish cakes, but
    put it in a loaf pan and bake it (350 for about 45 minutes).  I
    tend to use about half a cup of fresh bread crumbs, 1 egg, and a
    chopped onion.  To make it lower calorie, extend it with other veggies
    - chopped celery, chopped green pepper, shredded carrots, etc. 
    If you use a lot of veggies, you might want to increase the bread
    crumbs to a full cup and the eggs to 2.
    
    You can also use the salmon any way you use tuna.  I make a low-cal
    sandwich by adding lots of chopped/shredded veggies and just enough
    low-cal mayonnaise to hold it together.
    
    My wife likes to mix it half-and-half with low-cal cottage cheese
    for a sandwich spread - it's better than it sounds or looks.

    We eat this a lot for weekend lunches.
    
    3 T butter
    3 T flour
    1 c milk  
    3 egg yolks
    1 small can salmon (or tuna, or crabmeat, or shrimp), drained and
      broken up
    1 T lemon juice
    2 T mayonnaise
    2 T grated Swiss cheese
    3 egg whites
      
    
    Lightly butter a 1-quart souufle dish and set it aside.
    Preheat oven to 375 oF.
    Make a white sauce of the butter, flour, and milk.
    Remove from heat and add egg yolks one at a time, sitrring well
    after each.
    Toss seafood with lemon juice.
    Fold seafood, mayo, and cheese into white sauce mixture.
    Beat egg whites until  still but not dry.
    Gently fold them into the egg yolk mixture.
    Pour into souffle dish and bake 30-40 minutes until golden brown.
    Serve immediately - it will start to fall as soon as you take it
    out of the oven.
    
    This stuff is really good with coarse-ground honey mustard, if you
    have some.

You can use your normal salmon cake/ loaf recipe and use pam or other non
stick spray instead of the oil to bake/fry in. I never fry anything anymore,
but I make veggie burgers and pancakes just using the non stick spray. Just
leave the oil out of your favorite recipe - It doesnt seem to hurt my
burger/patty recipes!

Eryn

    	Dieter's Delight Salmon Mousse
    
    from Jane Brody's Good Food Book
    
    2 envelopes unflavored gelatin
    1 1/4 c. cold water
    2 16-oz cans salmon, drained,skin removed, bones crushed
    2 cups plain low-fat yogurt
    2 TB fresh dill or 1 tsp dried dill
    2 TB grated onion
    2 TB lemon juice
    2 tb minced fresh parsley
    1 tsp snipped fresh chives (opt)
    several dashed cayenne
    white or black pepper to taste
    
    1. Sprinkle gelatin on cold water in saucepan. let gelatin soften
    for 5 minutes. Heat the water until the gelatin melts.
    
    2.While gelatin is heating, puree 1 can of salmon with 1 cup of
    yogurt in a blender. Transfer the puree to a large bowl and repeat
    with remaining salmon and yogurt. combine purees.
    
    3. When gelatin has completely dissolved, pour into puree, then
    add remaining ingredients. Combine thoroughly. Place the bowl into
    fridge until the mousse is partially set.
    
    4. treat mold with veg-oil spray and pour in gelled mixture. Chill
    until firm-about 3 hours. Invert onto serving dish.
    
    Notes:
    recipe calls for 2 optional TB of mayo - I've never used it and
    never missed it.
    To make 1/2 recipe, cut ingredients by 1/2 and substitute  one can
    of pink boneless salmon
    It's terrific spread on good bread as a lunch. Sourdough rye,
    especially.
    I've never placed it in a mold - just chilled it for 3 hours.
    

    Salmon Appetizer Spread,
    
    this is going by memory, wish me luck....
    
    1 can 7 oz. salmon
    2 cupps schredded chedder cheese
    tash tabasco sauce
    1/4 cup chopped onion
    clove garlic (optional)
    1/4 cup parsley
    8 oz package of creme cheese
    2 Tbsps butter
    
    this is also a microwave recipe,
    
    microwave chopped onion in butter till soft (1 min), put in small
    bowl.
    microwave creme cheese till soft (2 min), mix in with butter and
    onion.  add rest of ingredients, roll into ball and chill for
    at least two hours.  when ball is firm, roll in extra parsley.
    serve with thinly sliced pumpernickel bread.
    a wonderful appetizer.
    cja.
    

    My favorite way to eat canned salmon is to put it on a salad.
    
    Salad usually consists of:
    
    Lettuce, tomato, black olives, a few carrot strips.  Then top
    it with the canned salmon, and squeeze fresh lemon juice on as
    a salad dressing.
    
    This is absolutely wonderful, and probably pretty low cal too.
    (Since I can't stand the flavor of cooked, canned salmon this is
    the way I like it.)
    
    Renee

Northwest Dip
-------------

8 ounces smoked salmon
2 cups sour cream
1 tablespoon horseradish
2 tablespoons chives, chopped
1/4 teaspoon paprika

Blend until smooth.

Smoked Salmon Pate
------------------

8 ounces smoked salmon
1/4 pound softened butter
1 small onion, grated 
2 green onions, minced
1/4 teaspoon fine herbs
1/8 teaspoon fresh black pepper
1 teaspoon white wine vinegar
dash of nutmeg
dash of tobasco sauce

Mix ingredients, pour into terrine, and chill.  A delicious pate!

    Well, I just came across a great Salmon Pattie recipe, that is
    especially good if you are trying to keep your waistline from
    expanding!  The recipe is intended for four (4) patties that are
    approximately 3" by 1/2".  The calorie content is 180 per pattie.  Fat
    content depends upon how closely you follow the recipe:
    
    1 - 8 oz can of salmon packed in water
    6 unsalted saltines
    1/4 cup red bell pepper diced
    1/4 cup scallion diced
    3 drops hot pepper sauce
    2 teaspoons lemon juice
    2 tablespoons plus 2 teaspoons reduced-calorie mayonaise
    1 tablespoon capers
          
    1.  Place the saltines in a plastic bag and crush with a rolling pin
    until they are a fine powder.
    
    2.  Place the salmon in a medium sized bowl (crush bones with fork if
    it is not boneless).  Add red pepper, scallions, capers, hot pepper
    sauce, lemon juice, and mayonaise.  Mix well.
    
    3.  Create four patties approximately 3" x 1/2".  Spray pan with
    non-sticking spray and cook on medium heat, approximately 3 minutes on
    each side.
    
    Goes excellently with the following:
    
    3/4 cup cucumber
    3/4 cup tomatoe
    1/4 cup non-fat plain yogurt
    salt and pepper to taste
    
    Whole wheat pasta and freshly steamed broccoli accompany this
    beautifully. 
    
    Shilah 

    My Mom used to make these, but with peas and mushroom soup in them.
    
    Gah.  (Well, I'd probably like them now, but at the time I hated them.)
    
    D!