5 oz firm silken tofu [1/2 pkg]
3 3/4 oz canned sockeye salmon
3 oz smoked salmon
2 tbsp fresh dill, chopped
2 tbsp lemon juice
1 tbsp green onion, chopped
1 tbsp light mayonnaise
1/2 tsp horseradish
1 pinch pepper
Directions
Place tofu in sieve; drain for 15 minutes, discarding liquid. Drain
salmon, discarding skin and mashing bones.
In food processor, mix together tofu, salmon, smoked salmon, dill,
lemon juice, onion, mayonnaise, horseradish and pepper until smooth.
Spoon into bowl; cover and refrigerate for up to 2 days.
Per 2 tb: about 30 calories, 4 g Protein, 2 g fat, 1 g carbohydrate
Source: Canadian Living magazine Aug 95 Presented in article by Jan
Main: "Health & Well-Fare: Savour The Soy"
[-=PAM=-] PA_Meadows@msn.com
Servings: 12 ounces
Low-Cal: Double Salmon Spread Recipe brought to you by Recipe Ideas
Categories: Fish; Salmon; Seafood; Smoked Salmon; Tofu
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into ancient history, certainly as far into history as ancient Egypt, and maybe even further. Interesting though that is, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a collection of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled some scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks used a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. Continuing our culinary historical journey, there were a couple of interesting recipe books which date from the 1300s ; a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are unconnected to the curry that we all know today, but instead descriptions of the types of meals cooked for the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices such as basil and coriander. The introduction of these new culinary ideas created an eruption in publications on food, most of which are now in academic collections. When we get to the twentieth century, cookery books were in high demand, mostly due to increased literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Low Cal_ Double Salmon Spread recipe.
