Blammin Salmon
From chefmal 16 years agoIngredients
- 8 oz smoked salmon, or smoked salmon scraps, chopped shopping list
- 2 1/2 cups Bisquick + more for kneading shopping list
- 2/3 cup heavy cream shopping list
- 2 tbspns margarine shopping list
- 3 tbspns grated parmesan or parmesan/ramano mix cheese shopping list
- 1/3 cup onion, diced shopping list
- 1/3 cup red bell pepper, diced shopping list
- 1/3 cup green bell pepper, diced shopping list
- 1 tspn kosher salt shopping list
- 1/2 tspn ground black pepper shopping list
- 2 tbspns fresh dill, chopped shopping list
- 1/2 cup shredded havarti cheese shopping list
- Optional: cherry tomatoes, frisee and/or red caviar for garnish shopping list
How to make it
- Using 1 tbspn of the margarine, sautee the onion and bell peppers over medium-high flame until soft, 5-7 minutes. Shut off heat and let cool.
- Preheat oven to 400F.
- In a large mixing bowl, combine the rest of the ingredients and mix until dough forms.
- Add the sauteed ingredients when cooled and knead into dough on clean surface sprinkled with more bisquick.
- Seperate into 9 balls and flatten with fingers. (They can make more but they'll be smaller, which is fine)
- Place on ungreased, foil-lined baking sheet.
- Bake at 400F for 15-20 minutes or until golden brown.
- Serve warm and garnish with cherry tomatoes. If you wanna get really fancy, you could serve it with red caviar and garnish with Frisee.
- If desired, you may substitute the Havarti cheese for Swiss.
- Buy Jeffery Nathan's book, because he's da man.
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