Product Recipes
- 3/4 cup clam juice or fish stock
- 2 envelopes unflavored glatin
- 2 x 7 oz cans red Sockeye salmon
- 6 flat anchovey fillets
- 2 tbsp anchovey paste
- 2 tbsp capers
- 2 green onions, chopped
- Juice of 1/2 lemon
- 1 tbsp fresh dill weed, chopped
- 8 drops Tabasco Sauce
- 1 3/4 cups sour cream
- Dill for garnish
- In a small saucepan, warm the clam juice together with the gelatin.
- Stir until dissolved and warm but do not boil.
- Put the remaining ingredients, adding the sour cream last, in a food processor. Blend just untill well mixed
- Lightly grease a 1 1/2 to 2 quart mold and fill with the salmon mixture.
- Refrigerate for several hours or overnight.
- After removing from mold, garnish with Fresh Dill Weed
