Ingredient:
- 1-2 lbs. salmon, tail filet
- 1 tbsp. sugar
- Dillweed
- 2 tbsp. coarse salt
- 1 tsp. black pepper
Direction:
Clean and pat dry the filet of salmon. Mix the dry ingredients together. Place the salmon in a glass dish, skin side up. Rub the skin thoroughly with half the salt mixture; turn the piece over and rub the flesh with the rest of the salt. Sprinkle lavishly with dill. Turn flesh down again; cover fish with foil or plastic wrap and weight lightly with another dish or a board. Refrigerate for at least 12 hours or up to three days. To serve, slice thinly on the diagonal and arrange on rye or dark brown bread. The same recipe can be used with trout or mackerel (boned). |
Ingredient:
- 3 eggs, separated
- 2 cups milk
- 1 cup plus 3 tablespoons sugar, divided
- 4 tablespoons cornstarch, divided
- 1 teaspoon vanilla
- 2 tablespoons or 1/4 stick butter
- 2 bananas, sliced
- vanilla wafers
Direction:
In a large glass bowl, beat egg yolks. Add the milk and continue beating. When smooth and bubbly on top, add 1 cup of the sugar and 3 tablespoons of the cornstarch. Beat until well combined.
Cover the bowl with plastic wrap and puncture a hole in top with a knife. Cook in microwave on HIGH for three minutes. Whisk and re-cover with plastic wrap. Microwave on HIGH for another two minutes. Add vanilla and butter. Mix well and add banana slices.
MERINGUE
In another bowl, beat egg whites and add the remaining tablespoon cornstarch and the three tablespoons of sugar. Beat well until stiff peaks form. Spread the meringue over the pudding mixture. Bake at 400 degrees F. for 6 to 8 minutes or until brown. When done, line pudding with vanilla wafers.
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