Salmon Salad 2

Salmon Salad 2.
Ingredients
  • 2 pounds thickly sliced salmon, boiled or steamed
  • 3 hard boiled eggs
  • 2 sliced lemons, for garnishing
  • 1 head lettuce
  • 1 cup olives (stoned)
  • 1 cup shrimp
  • mayonnaise to taste
  • chopped parsley to taste
  • salt, paprika to taste
Instructions
  1. Remove skin and bones from salmon and arrange on a bed of lettuce.
  2. Spread mayonnaise over the salmon.
  3. Sprinkle the chopped parsley and sprinkle paprika on top.
  4. Arrange a border of shrimp, olives, sliced lemon, and rings of hard boiled eggs around the salmon.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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Home Production of Vodkas, Infusions, and Liqueurs
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