Smoked Salmon Roll-Ups
Ingredients
- 7 ounce can smoked salmon
- 1 tablespoon salad dressing
- 1 teaspoon (hot) horseradish
- 1 dash cayenne pepper
- 2 tablespoon lemon juice
- 1 package prepared pastry, mix
- 1 teaspoon onion, grated
- paprika
- 2 tablespoon mayonnaise
Directions
- Drain salmon and flake finely.
- Add horseradish, lemon juice, onion, mayonnaise, salad dressing, and pepper and blend into a paste.
- Prepare pastry according to directions on package.
- Divide in half and roll halves into very thin circles about 9 inches in diameter.
- Spread pastry circles with salmon mixture and cut each circle into 16 wedge-shaped pieces.
- Roll each wedge, starting with wide end and rolling to point.
- Bake on greased baking sheet in hot oven (425 degrees) for 15 minutes or until light brown.
- Remove from oven, sprinkle with paprika and serve.
Other Information
Author: Mrs Arthur Paquet
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: salmon, salad dressing, horseradish, cayenne pepper, lemon juice, pastry, onion, paprika, mayonnaise
Equipment: measuring cups, measuring spoons, rolling pin, baking sheet, oven
See Also
Chili Con Carne
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: fat, onion, green pepper, beef, tomato, tomato soup, paprika, cayenne pepper, bay leaf, chili powder, garlic clove, salt, kidney bean
Equipment: measuring spoons, measuring cups, skillet
Broiled Halibut Supreme
Author: Mrs G Wallis Ohler
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: halibut, onion, butter, lemon juice, paprika, parsley
Equipment: measuring cups, measuring spoons, baking pan, oven
De Luxe Shrimp Salad
Author: Suzanne Englund
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: gelatin, green pepper, onion, water, tomato soup, shrimp, cream cheese, lemon juice, mayonnaise, salt, celery, pepper
Equipment: measuring cups, measuring spoons, mold
Rockfish Salad
Author: Anne Strachan
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: pepper, fish, cucumber, lemon juice, pimiento, salad dressing, onion, salt, lettuce
Equipment: measuring cups, measuring spoons, knife
Shad Roe Appetizer
Author: Axel Englund
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: roe, lemon juice, mayonnaise, horseradish, Durkee's meat sauce, chive, Worcestershire sauce, salt
Equipment: measuring cups, measuring spoons, refrigerator
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove