Zesty salmon spread


January 29, 2003|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mildred E. Rickel of Bridgeville, Pa., requested a recipe for a salmon spread. She wrote: "Years ago, there was a salmon-spread recipe going around and I had a copper fish mold for it and I still do, but I no longer have the recipe. I would appreciate your help."

Her response came from Jesse L. Ault of Gibson Island, who called her recipe Festive Salmon Spread.

Festive Salmon Spread

Makes 2 1/2 cups

one 1-pound can salmon

1 tablespoon chopped capers

2 tablespoons bottled horseradish

1 tablespoon lemon juice

1 tablespoon finely chopped parsley

1/2 cup mayonnaise

salt and pepper to taste

Carefully remove any bits of bone from salmon and flake it into a big bowl. Add remaining ingredients and mix well until blended. Refrigerate until serving. Serve with your favorite crackers or party rye bread.

Tester Laura Reiley's comments: "The horseradish and capers give this a zesty kick, and texturally it is very pleasing as a spread. Mildred Rickel was seeking a salmon spread to use in her copper fish mold. This doesn't unmold very well, but is very tasty.

"If you want to mold it, consider adding 6 ounces cream cheese to make the spread cohere. Then, when it's time to unmold, run the mold under hot water for a few moments to loosen and turn over onto a decorative platter."

Recipe requests

Arthur C. Taggart of Greensburg, Pa., says he would like to have a recipe for "the haggis, a traditional Scottish dish. Can you help?"

Roberta Ritchie of Santa Rosa, Calif., says she is seeking a recipe for "chicken marsala with mushrooms. We had it in Palo Alto, Calif. and we couldn't figure out all the ingredients. Could you help?"

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.

If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Type or print contributions. Letters may be edited for clarity.

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