Salmon Hors D'oeuvres (Recipe)

 

Ingredients

1  14 1/2-ounce can red salmon, drained, flaked and skin and bones removed
2 stalks celery, finely chopped
1/2 cup mayonnaise or salad dressing
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1/8 teaspoon pepper
1 pimiento-stuffed green olive
4 pitted ripe black olives, halved and thinly sliced
1/4 teaspoon paprika
Lettuce
Parsley
1/2 lemon, thinly sliced
Crackers

Steps

1. In a medium mixing bowl, combine the salmon, celery, mayonnaise or salad dressing, lemon juice, onion powder, celery seed and pepper.  (If desired, add 1 to 2 tablespoons additional mayonnaise for a creamier mixture.)

 

2. On a serving plate, pat the mixture into the shape of fish.  Or, pat the mixture into a plastic wrap-lined 2- or 3-cup fish mold.  Unmold onto a serving plate.

3. Decorate the fish, using the pimiento-stuffed green olive for the eye and the pitted black olive slices for scales.  Sprinkle with paprika.

4. Encircle the fish with lettuce and parsley.  Garnish with twisted lemon slices.  Cover and chill until ready to serve.  Serve with crackers.

 

Tips:

To make the lemon twists: Cut halfway through a thin lemon slice, then twist one cut side.  If desired, notch the peel before twisting and add a bit of red pimiento to the twist point.

If you're concerned about fat content, look for no-fat or low-fat labels on the mayonnaise or salad dressing.  Check the fat content of your crackers as well.

If you don't have a fish mold or another fancy mold and don't want to hand shape the fish, you can use a 2-cup bowl lined with plastic wrap.  Decorate the serving platter with ruffled lettuce, celery leaves, parsley and twisted lemon or lime slices.