Ingredients:
2, 8 ounce salmon steaks, 1 inch thick
1 recipe Court Bouillon (see Accompaniments, Marinades section)
3/4 cup salad dressing or mayonnaise
1/2 cup sliced green onions
1/2 cup sour cream
1, 1.4 ounce package of dry vegetable soup and recipe mix
Preparation:
Poach salmon in Court Bouillon according to the directions in the recipe. Drain and discard poaching liquid. Chill salmon 2 hours. Remove skin and bones, if necessary, and flake meat. In medium mixing bowl, combine salmon and remaining ingredients. Cover with plastic wrap. Refrigerate sveral hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 2 1/2 cups, about 20 servings. Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Yolan Rakityan.
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