Category Archives: Appetizers

Pickled Shrimp

Makes 10 servings

1 1/4 cups vegetable oil
3/4 cup white vinegar
1 1/2 teaspoons salt
1 teaspoon celery salt
2 tablespoons capers, with juice
1 tablespoon sugar or to taste
2 pounds shelled shrimp, cooked
1 large bell pepper, seeded and sliced into rings
3 medium onions, thinly sliced

Combine oil, vinegar, salt, celery salt, capers and sugar to make a marinade.
Refrigerate. Layer shrimp, peppers and onions in a shallow serving dish. Pour the
marinade over top. Cover and refrigerate for 24 hours, turning shrimp occasionally.
May store in refrigerator for several days.

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Salmon Mousse

Makes 6 cups

2 (1/4-ounce) enveloped unflavored gelatin
1/3 cup cold water
1/2 cup boiling water
3/4 cup mayonnaise
2 tablespoons lemon juice
1 1/2 tablespoons grated onion
2 teaspoons Tabasco sauce or to taste
1/3 teaspoon paprika
1 teaspoon salt
2 teaspoons dried dill or to taste
1 (14 3/4-ounce) can Red Sockeye Salmon, flaked
1 1/2 cups heavy cream, whipped
Pumpernickel bread or toast points

Soften the gelatin in cold water in a mixing bowl. Whisk in boiling water until
gelatin dissolves. Cool. Add mayonnaise, juice, onions, Tabasco, paprika, salt and
dill. Mix well and refrigerate until it resembles unbeaten egg whites. Add salmon.
Fold in whipped cream. Pour into a slightly greased fish mold. Refrigerate until
set. Serve with toast points or pumpernickel bread slices.

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Hearts of Palm Wrapped with Smoked Salmon

Makes 36 servings

Raspberry Dressing
2 tablespoons raspberry vinegar
3 teaspoons lemon juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 cup olive oil
Salmon
1 (16-ounce) can hearts of palm, drained
1/2 pound smoked salmon, cut into thin strips
Raspberry Dressing
Combine vinegar, juice, mustard, salt and oil in jar. Seal tightly, shake well and
refrigerate.
Salmon
Cut hearts of palm crosswise into thirds. Wrap a salmon strip around each piece.
Arrange in a serving dish in spoke wheel fashion. Cover and refrigerate for several
hours or overnight. Just before serving, top with a generous amount of raspberry
dressing.

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Oysters Rockefeller

Makes 24 servings

Rock salt
24 oysters on the half shell
4 tablespoons butter
3 tablespoons sliced green onion
3 tablespoons minced parsley
1/2 cup bread crumbs
1 1/2 cups fresh spinach, rinsed, drained and chopped
2 tablespoons Pernod or to taste
1 teaspoon celery salt
2 teaspoons lemon juice
1/4 teaspoon cayenne
24 (1 inch) size bacon pieces, uncooked
1/2 cup Parmesan cheese

Preheat oven to 425 degrees. Fill six 8 inch pie pans with rock salt. Place oysters
in shell on rock salt. Heat butter in heavy skillet until foaming. Sauté onions until
soft. Stir in parsley, bread crumbs, spinach, Pernod, celery powder, juice and
cayenne. Mix thoroughly. Spoon a teaspoon of spinach mixture onto oysters,
distributing evenly. Top each oyster with bacon piece. Place pans in oven and
bake 8 to 10 minutes or until bacon is crisp. Remove from oven and sprinkle with
Parmesan cheese. Serve directly from pie pan.

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Oysters on the Half Shell with Pernod Dipping Sauce

Makes 8 servings

1/2 cup champagne vinegar or white wine vinegar
1/3 cup dry white wine
4 teaspoons Pernod
4 teaspoons minced green onion
1 tablespoon minced sweet red pepper
Salt and pepper to taste
Crushed ice
24 fresh oysters, top shell removed

Combine vinegar, wine, Pernod, onions and peppers in medium bowl. Season
with salt and pepper. (Sauce may be prepared 2 hours ahead. Cover and let stand
at room temperature.) Cover serving platter with crushed ice. Top with oysters.
Place dipping sauce in center of platter. Serve immediately.

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