Basic Salmon Patties
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Basic Salmon Patties
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When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this.
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Servings Prep Time
2-3 servings 10-30 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Mix together in a large bowl, the salmon, spring onion, dill, breadcrumbs, mayo, juice, mustard, egg and season with salt and pepper as desired. Form into 4-5 patties.
  2. Heat a large skillet with a splash of oil, when the oil is hot, cook the patties (in batches if needed) about 3-4 minutes per side or until nice and golden brown on each side.
  3. Serve with mashed potatoes, pasta, or rice and a vegetable for a nice meal.
Recipe Notes

I will price this when I steam some salmon, for now I will say fair priced.

Adapted from an internet recipe.

Egg Salad with Capers & Dill
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Egg Salad with Capers & Dill
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Sounds very good and uses capers and dills so this should have a wonderful flavor. On my to cook list.
Servings Prep Time
3-4 servings 10 minutes
Servings Prep Time
3-4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, whisk together the mayo, zest, juice, salt, and pepper.
  2. Mix in the onion, eggs, capers, and dill.
  3. Serve on toast.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.

Adapted from an internet recipe.

Pasta with Tuna, Lemon & Dill
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Pasta with Tuna, Lemon & Dill
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Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Bring a pot of salted water to a boil, cook the pasta until tender.
  2. While the pasta is cooking, mix the remaining ingredients together in a large serving bowl, season with salt and pepper as desired.
  3. When the pasta is tender, drain and add to the mixture in the serving bowl, toss to combine, serve.
Recipe Notes

Low cost.

Shortcut: Tuna.

Adapted from an internet recipe.

Deviled Eggs with Pickled Shrimp
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Deviled Eggs with Pickled Shrimp
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These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
24 deviled eggs 45 minutes
Servings Prep Time
24 deviled eggs 45 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  2. Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  3. Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  4. Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  5. Place in the fridge to chill for about 30 minutes, serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.

Adapted from an internet recipe.

Pickle Deviled Eggs
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Pickle Deviled Eggs
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I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 deviled eggs 10 minutes
Servings Prep Time
12 deviled eggs 10 minutes
Ingredients
Servings: deviled eggs
Instructions
  1. Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  2. Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  3. To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  4. Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a list sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.

Salmon Gravlax II (Gravad Lax)
Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Salmon Gravlax II (Gravad Lax)
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This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and herb used is just dill. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
1-2 days
Prep Time
10 minutes
Cook Time
1-2 days
Ingredients
To Prepare the Salmon
For the Sauce (Gravlaxsås)
Servings:
Instructions
To Prepare the Salmon
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  3. Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  4. Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  5. remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  6. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
For the Sauce (Gravlaxsås)
  1. Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  2. Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  3. Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.
AND Yiwa Anesten.
Sweden.

Salmon Gravlax I
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Salmon Gravlax I
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This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Prep Time
10 minutes
Cook Time
2 days
Prep Time
10 minutes
Cook Time
2 days
Ingredients
For Serving
Servings:
Instructions
  1. Ideally, you would want two 500 gram skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  2. Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  3. Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  4. Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  5. Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  6. After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  7. Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  8. Place the thin slices on a a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.
Recipe Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.

This recipe for How to Make Salmon Gravlax is from Simply Recipes.

Poached Salmon Fillets
Poached Salmon Fillets
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Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Poached Salmon Fillets
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Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. This the type of salmon fillets I get at Tesco, 140 to 160 grams each. One fillet per serving is ideal.
  2. In a non stick pan that will hold all the fillets, add the water, wine, parsley, dill, shallots, and heat to a simmer on medium heat. While the pan is heating, season the salmon with salt on both sides.
  3. When the liquid is simmering, place the fillets in the pan, skin side down, cover and let steam for 5 to 10 minutes depending on thickness of the fillets or until they flake easily with a fork.
  4. Serve lightly sprinkled with black pepper and lemon slices if desired with rice and a vegetable on the side.
Recipe Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but would be nice for a once in a while meal.

This recipe for Poached Salmon is from Simply Recipes.

Horseradish Deviled Eggs
Horseradish Deviled Eggs
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Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Horseradish Deviled Eggs
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Deviled eggs I like, horseradish I like, this is a winning combination. I made these on 8 Nov 2017, perfect!
Servings Prep Time
8 servings 15 minutes
Servings Prep Time
8 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. Cut your hard boiled eggs in half lengthwise, remove yolks to a separate bowl and place the egg halves on a large plate.
  2. To the bowl, add the yogurt, horseradish, pickle juice, mustard, dill, salt, and pepper. Mix with a fork until creamy, taste and adjust salt and pepper, or even horseradish.
  3. Place the yolk mixture into a zip lock bag, snip off a very small corner of the bag, squeeze the yolk mixture into the egg halves on the plate. Garnish with fresh dill, chill, and serve.
Recipe Notes

Low cost.

Shortcuts: Perfect Hard Boiled Chicken EggsPerfect Hard Boiled Duck Eggs.

Variant: 1. Add a bit of shredded Cheddar cheese to the yolk mixture.

Adapted from an internet recipe.

Cucumber Salad II
Cucumber Salad II
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cucumber Salad II
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup, add the vinegar, water, sugar, salt, and pepper, and mix together (see, instead of using another bowl to mix everything, you just saved yourself from washing another item). Pour the mixture into a small container. I used a plastic box.
  2. I used my mandolin placed right on the box with the liquid. I used 4 small cucumbers as shown. Or you can just slice with a knife and add the cucumber slices to the liquid and mix.
  3. Cover and place in the fridge for at least 3 hours to chill and blend the flavors.
  4. When ready to serve, drain the cucumbers, sprinkle on some chopped dill and mix in, serve as a side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.