Directions: In a large saucepan over high heat combine 4 cups water, 2 cups dry white wine or 2 additional cups of water, ¼ tsp. salt, 12 pepper corns, 1 bay leaf, pinch of dried thyme, 4-5 sprigs fresh parsley, 1 onion coarsely chopped, 1 celery stalk coarsely chopped, 2 slices fresh lemon. Bring to a boil, reduce heat to medium and simmer for 15 min. Add the salmon fish loaf (retain paper) and return to high heat. Cover pot and return to a boil. When liquid boils, reduce heat to simmer and continue cooking over medium heat for 90 minutes, turning occasionally. Remove fish loaf from liquid. Chill and serve with dill mayonnaise and lemon garnish. Dill Mayonnaise: Add chopped Dill and Parsley to Mayonnaise. Refrigerate until serving.
Directions: In a large saucepan over high heat combine 4 cups water, 2 cups dry white wine or 2 additional cups of water, ¼ tsp. salt, 12 pepper corns, 1 bay leaf, pinch of dried thyme, 4-5 sprigs fresh parsley, 1 onion coarsely chopped, 1 celery stalk coarsely chopped, 2 slices fresh lemon. Bring to a boil, reduce heat to medium and simmer for 15 min. Add the salmon fish loaf (retain paper) and return to high heat. Cover pot and return to a boil. When liquid boils, reduce heat to simmer and continue cooking over medium heat for 90 minutes, turning occasionally. Remove fish loaf from liquid. Chill and serve with dill mayonnaise and lemon garnish. Dill Mayonnaise: Add chopped Dill and Parsley to Mayonnaise. Refrigerate until serving.
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