255884 norwegian style salmon anchovy butter Recipes

butter, softened, sugar, egg, vanilla extract, almond extract, all-purpose flour, chopped walnuts, red and green colored crystal sugar

butter, softened, sugar, egg, vanilla extract, almond extract, king arthur unbleached all-purpose flour, chopped walnuts, red and/or green colored sugar

chicken breasts, smoked salmon, milk, butter, flour, cheese, smoked salmon , trimmings, freshly ground nutmeg, fresh ground black pepper

butter, chopped onion, chopped celery, dried dill, cream of mushroom soup, pink salmon or 1 (15 1/2 oz) can red salmon, drained and flaked, eggs (divided ), dry breadcrumbs, unbaked refrigerated 9-inch pie shells

anchovy fillets, reserving the oil, chopped parsley, chopped garlic, day old bread, cut in quarters, softened butter

salmon, skin and bones removed (reserve liquid), egg, lightly beaten, mayonnaise, salt, fresh ground pepper, fresh dill, chopped, seasoned bread crumbs, breadcrumbs (for coating cakes), olive oil, butter, butter, flour, reserved salmon liquid (add milk to make it 3/4 cup), fresh dill

butter, all-purpose flour, eggs, sugar, baking powder, salt, almond extract

sweet butter, anchovies packed in oil, drained, tuscan bread, thin slices, toasted if desired, capers (to garnish ) (optional)

butter, almonds, chopped, frying chickens, cut into serving pieces, salt , to taste, pepper , to taste, vegetable oil, dried thyme, dried, crumbled, lemon , scrubbed, thinly sliced, seeds removed, dried pears or 2 cups pitted prunes or 2 cups dried apricots or 2 cups dried apples or 2 cups dried peaches

unsalted butter, room temperature (1 stick), anchovies, finely chopped, garlic cloves, minced, eggs, hard-cooked cooled and halved, radishes, baguette, sliced into 1/2 inch slices and toasted, sea salt, for sprinkling

cremini mushrooms, unsalted butter, at room temperature, chopped fresh flat-leaf parsley, garlic, minced, anchovy paste, extra-virgin olive oil, grated fresh lemon zest, for sprinkling, freshly ground pepper, crusty bread , for serving

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

butter, powdered sugar, cornstarch, flour, chopped pecans or walnuts (*do not put in dough)

thick) slices french bread baguette, unsalted butter, softened, minced fresh flat-leaf parsley, fresh lemon juice, canned anchovy fillets, drained and finely chopped, asparagus spears, trimmed, fine sea salt, lemon wedges

squid, anchovy fillets, unsalted butter, softened, fresh lemon juice, salt and freshly ground pepper, olive oil, for brushing

anchovies, drained and minced, butter, softened, garlic clove, minced, minced fresh chives, minced fresh parsley, frozen puff pastry, thawed, egg yolk, water, freshly grated parmesan cheese