Fresh : Fresh coriander leaves for
-garnish : -garnish
2 : tb Cold water plus 1/3 cup
-boiling : -boiling water
1 : tb Fresh lemon juice
1 : Envelope unflavored gelatin;
-(about : -(about 1 tablespoon)
1/2 : lb Thinly sliced smoked salmon
A; : A; (7 1/4-ounce) can
; : ; salmon, drained and
; : ; the skin discarded
1 : /2 c Sour cream
1/4 : ts Tabasco; or to taste
1/4 : c Finely chopped scallion
1 : c Heavy cream
1/4 : c Salmon roe
Celery : Celery leaves for garnish
Assorted : Assorted crudites such as
-cucumber; : -cucumber; celery, jicama,
; : ; daikon, and
; : ; blanched snow peas
1 : sm Salmon - (abt 3 lbs);
-filleted : -filleted
2 : tb Chopped garlic
Salt; : Salt; to taste
0: Generously coat an 8- or 9-inch cast-iron skillet with the butter and place it in oven while the oven preheats to 425=F8
1: Blending well, combine all of the remaining ingredients except for the cheese, which you should reserve to sprinkle over the top of the prepared batter
2: When the butter has melted and the skillet is thoroughly heated, remove the hot skillet from the oven and carefully pour the batter into it, spreading it out even1y
3: Sprinkle the cheese over the batter
4: Return skillet to oven and bake for 20 to 30 minutes or until a knife inserted in the center comes out clean
5: Remove from oven and cool for 5 minutes
6: Serve warm, and enjoy! Makes about 8 wedges
7: ** Enduring Harvests Native American Foods and Festivals for Every Season ** by E
8: Barrie Kavasch ** The Globe Pequot Press, POBox 833, Old Saybrook, Connecticut 06475 ** ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa
9: net> on Oct 07, 98