Old-Fashioned Pot Roast
May 29, 2020
Chicken and Andouille Gumbo
May 21, 2020
- 1 1/2 lbs (675 ml) skinless fillet of salmon
- 1/2 cup (125 ml) finely chopped onion
- 1/4 cup (60 ml) extra-virgin olive oil
- Salt and freshly ground pepper to taste
- Hot sauce to taste (optional)
- Lettuce leaves for garnish
- 1 hard-cooked egg, chopped
- 3-4 cornichons or gherkins, chopped
- 2 Tbs (30 ml) chopped fresh parsley
Chop the salmon with a knife or in a food processor until it is coarsely chopped. Mix with half the chopped onion and the olive oil, salt, pepper, and optional hot sauce. Arrange lettuce leaves on individual serving plates and divide the salmon mixture among them. Top with the remaining onion, chopped egg, cornichons, and parsley.
Serve with toast points, crackers, or melba toast. Serves 4 to 6.
Reproduced by permission of Worldwide Recipes.