Smoked Wild Salmon Appetizers
2 Tbls. fresh dill chopped
1 lb Smoked Salmon, chopped roughly
1 Tbls. Worchestershire Sauce
3 Tbls. Old Bay Seasoning
1/4 cup Mayo (or unflavored yogurt)
1 tsp. dry mustard
Dash of salt & pepper
1 pkg. Phillo cups ( frozen)
1/4 pound butter
4 egg yolks
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lemon juice
1 tablespoon boiling water
Combine all ingredients and mix well.
Fill each phillo cup with mixture
Bake at 350 degrees for 10 minutes.
Remove from oven and top with Hollandaise sauce.
Put butter and seasonings in the top of a double boiler. When butter melts, remove the top and take off stove.
Add the egg yolks, lemon juice and boiling water to the melted butter and mix.
Return the top of the double boiler to the stove, and beat with an egg beater until mixture coats the blades.
Keeping over heat too long causes curdling. If curdling does happen, remove from the stove, and add a bit more boiling water and beat.
We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.