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Mock Smoked Salmon or Whitefish
 
4/1/2002
 
Issue:
3.04

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

This can be a marvelously impressive appetizer or gift. A platter with whole Smoked Salmon Fillets is very elegant indeed.
The flavor of this dish is just the same as the Smoked Fish which is available by mail order from gourmet grocers. Pretty glass platters can be bought very inexpensively in discount stores.
Put the Salmon on a bed of Parsley, cover with Plastic Wrap, and give your friends a treat to remember.
Ingredients
2 Salmon or Whitefish Fillets, as thick as possible and about 12 inches long
1/3 cup Low-Sodium Soy Sauce
1/3 cup Liquid Smoke Vegetable Oil Spray
Method
Pour the Soy Sauce and Liquid Smoke in as small a glass dish as will hold the Fish.
Place the Fish, skin side up in the Soy Sauce mixture.
Place in the refrigerator to marinate for one hour.
Drain and discard the Soy sauce mixture.
Spray a pan with Vegetable Oil.
Place the Fish in the pan, skin side down, and spray with Vegetable Oil.
Bake at 350 degrees for 20-30 minutes, only until barely cooked through.
Chill and serve.

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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