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preparation
To make the casing, combine the mustard, butter, lemon
juice, garlic, salt, pepper, and dill. Melt slightly in the microwave.
Place the salmon, skin side down, on a piece of aluminum foil and cover
with the mustard casing, reserving some for the dip. Bake in a small
toaster oven at 350º until fork tender, about 30 minutes. Remove the
skin (it will stick to the foil). In a medium bowl mix the salmon, cream
cheese, Tabasco sauce, and the reserved leftover casing mix with a fork
until creamy. Serve as a dip with crackers. Makes about 2 cups. |
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ingredients
1
1
1
1
½ |
Casing:
tablespoon Dijon mustard
tablespoon butter
tablespoon lemon juice
Garlic salt, pepper, and dill to taste
small piece of fresh salmon (about ½ pound)
cup whipped cream cheese
Tabasco sauce to taste |
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