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LOCATION: Recipes >> Fish >> Stuffed Salmon 02

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Stuffed Salmon Supreme
Yield: 8 servings

6-to-7 pound fresh whole cleaned salmon
salt and pepper

1 lb whitefish fillets
3 eggs
1 carrot, grated
1 onion, grated
1 potato, peeled and grated
1 c cracker meal
half and half

1 pint sour cream
3 to 4 tbs mayonnaise
2 to 3 tsp sugar to taste
dash salt
1/2 ts fresh lemon juice
3 tb fresh snipped dill
one large garlic clove

You may buy a smaller salmon and reduce the sauce and stuffing
recipes. Prepare stuffing by steaming the whitefish until tender.
Cool and puree in food processor. Add remainder of stuffing
ingredients except cream. Stir in enough cream to make a smooth
mixture. Cover and refrigerate until using. Make the sauce by finely
chopping the garlic and dill. Add remainder of sauce ingredients
and cover and refrigerate.

When ready to prepare salmon, rinse fish with water and pat dry.
Liberally season insides with salt and pepper. Stuff cavity of
fish. Place fish on it's side in a large roasting pan. Bake in a
preheated 425 degree oven according to the Canadian cooking method.
That is: measure fish at it's thickest depth and bake 10 minutes
per inch. To serve: carefully remove skin and lift off salmon meat.
Serve with stuffing and the sauce. Note: any extra unbaked stuffing
may be placed in a casserole dish and baked in a 350 degree oven
until well heated.


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