Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pink salmon shots. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Pink Salmon Shots Hey everyone, hope you're having an incredible day today. Today, we're going to prepare a special dish, pink salmon shots. One of my favorites food recipes.
Pink Salmon Shots is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Pink Salmon Shots is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook pink salmon shots using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pink Salmon Shots:
- Take ——Salmon Salad ————
- Take 5 ounces canned Pink Salmon
- Prepare 1 tablespoon sweet pickle cubes
- Take 2 tablespoons mayonnaise
- Get 1 pinch salt
- Take 1 teaspoon dill weed
- Prepare to taste smoked paprika
- Get 1 large egg boiled
- Prepare 1/2 teaspoon fennel seed optional
- Take —-shot glasses———-
- Take 1 large English Cucumber
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Instructions to make Pink Salmon Shots:
- Drain the salmon and set aside
- Slice the Cucumbers about 1 to 1-1/2 inch pieces and hollow out most of the seeds leaving the bottom solid
- To the salmon add mayonnaise, dill weed, sweet cubes, and salt
- Smash the boiled egg finely I used a fork.
- Mix all the salad ingredients.
- Spoon the salad into the Cucumber shot glasses. Sprinkle with paprika and a bit of dill weed. Serve I hope you enjoy.
- Be careful of how much smoked paprika you use. It will overwhelm the flavors.
The pink salmon is endemic to the Pacific and Arctic oceans, Bering and Okhotsk seas, the Sea of Japan, and the rivers that flow into these waters. Pink Salmon Shots—–Salmon Salad —–, canned Pink Salmon, sweet pickle cubes, mayonnaise, salt, dill weed, smoked paprika, large egg boiled Yum_Mie. This is a delicious dish that has evolved over the years since I have been making it. I use angel hair pasta and the finished product I am aiming for is a 'dry' pasta dish. That is, the pasta should be coated and flavoured by the sauce, but not swimming in it.
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