This week I have two recipes, as promised, from the Mardi Gras dinner recently, plus two more that may seem familiar but are new to me at least!
This dip is made of hot-smoked salmon (available at the grocery store) and is candied a bit to give it the most wonderful flavor. Add to that capers, dill and lemon for a real winner of an appetizer!
Jane’s Candied Salmon Dip8 oz. hot-smoked salmon2 T. brow…