Deviled Salmon Aunt Addie Recipes

SMOKED SALMON DEVILED EGGS

Steps:

• Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.
• Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
• To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don't want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
• When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.

DEVILED SALMON CAKES

Steps:

• 1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage, and skin. Add the onion, celery, corn, salt, and pepper. Fold together with a rubber spatula. Set aside.
• 2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika, and Tabasco sauce. Fold these ingredients into the salmon mixture.
• 3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup of the cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
• 4. Form the salmon mixture into eight 3-inch patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
• 5. Melt the butter with the oil in a 10-inch nonstick skillet over medium heat. Cook the salmon cakes, four at a time, for 3 to 4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet if necessary. Remove to paper towels to drain.
• 6. To serve, spoon 2 tablespoons of the Light Lemon Yogurt Sauce onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.

SALMON DEVILED EGGS

Steps:

• Cut hard-boiled eggs in half lengthwise, and remove yolks.
• Mash yolks with remaining ingredients.
• Refill egg whites with yolk mixture and refrigerate.

SALMON DILL DEVILED EGGS APPETIZER

Steps:

• Slice the eggs in half lengthwise.
• Carefully remove the yolks.
• Press yolks thru a fine-mesh sieve into a mixing bowl, or just mash them real good with a fork.
• Add the mayonnaise, sour cream, salmon, dill, lemon juice, pepper and salt.
• Stir to blend thoroughly.
• Spoon heaping amounts of the mixture into the egg whites.
• Cover and chill for at least 1 hour before serving.
• Sprinkle with chopped dill before serving.

AUNT HATTIE'S DEVILED CRAB

Steps:

• Mix all ingredients together. Put into individual baking dishes. Bake at 350° a few minutes until brown. Fun Fact: On December 17, 1903, Wilbur and Orville Wright made the first successful sustained powered flight near Kitty Hawk, North Carolina. The Wright Brothers National Memorial, a 60-foot-high granite monument perched atop 90-foot-tall Kill Devil Hill, commemorates the visionary brothers.

DEVILED SALMON - AUNT ADDIE

Steps:

• Make heavy cream sauce by cooking flour and butter together in saucepan long enough to get rid of flour taste. Add evaporated milk and stir until thick. Add salmon, mustard, Worcestshire sauce, cayenne. Put in buttered shell or oven dish. Cover with crumbs and garlic salt that have been lightly browned in skillet. Keep in frig overnight if necessary. Bake 375 for 15 - 20 minutes.