Sunday, February 10, 2008

Salmon Stuffed Artichoke Crowns

1 – 6 ounce can salmon without skins and bones (or, 1 – 6 ounce filet salmon, poached and shredded)
¼ cup yellow bell pepper, finely diced
¼ cup red bell pepper, finely diced
1 radish, finely minced
¼ cup celery, minced
¼ cup dill pickles, minced
1 teaspoon capers, chopped or smashed
½ teaspoon fresh dill, chopped
1½ teaspoon fresh chives, chopped

1 tablespoon natural stone ground mustard (recommend: Plochman’s)
¼ cup mayonnaise
6 drops Tabasco
10 drops Louisiana hot sauce

9 marinated artichoke crowns, drained and blotted

Combine and stir (with a fork) the first group of ingredients. Using the fork, stir in mustard and hot sauces thoroughly. Stir in mayonnaise with the fork. Spoon into artichoke crowns and top with more Louisiana hot sauce if desired.
Serves 9.

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