Name: Stuffed Salmon Supreme
Ingredients: 6-to-7 pound fresh whole cleaned salmon; salt and pepper; 1 pound whitefish fillets; 3 eggs; 1 carrot, grated; 1 onion, grated; 1 potato, peeled and grated; 1 c cracker meal; half and half; salt; pepper; paprika; 1 pint sour cream; 3 to 4 tbs mayonnaise; 2 to 3 tsp sugar to taste; dash salt; 1/2 ts fresh lemon juice; 3 tb fresh snipped dill; one large garlic clove

Stuffed Salmon Supreme

Ingredients

6-to-7 pound fresh whole cleaned salmon
salt and pepper
1 pound whitefish fillets
3 eggs
1 carrot, grated
1 onion, grated
1 potato, peeled and grated
1 c cracker meal
half and half
salt
pepper
paprika
1 pint sour cream
3 to 4 tbs mayonnaise
2 to 3 tsp sugar to taste
dash salt
1/2 ts fresh lemon juice
3 tb fresh snipped dill
one large garlic clove

Instructions

Yield: 8 servings. You may buy a smaller salmon and reduce the sauce and stuffing recipes. Prepare stuffing by steaming the whitefish until tender. Cool and puree in food processor. Add remainder of stuffing ingredients except cream. Stir in enough cream to make a smooth mixture. Cover and refrigerate until using. Make the sauce by finely chopping the garlic and dill. Add remainder of sauce ingredients and cover and refrigerate. When ready to prepare salmon, rinse fish with water and pat dry. Liberally season insides with salt and pepper. Stuff cavity of fish. Place fish on it's side in a large roasting pan. Bake in a preheated 425 degree oven according to the Canadian cooking method. That is: measure fish at it's thickest depth and bake 10 minutes per inch. To serve: carefully remove skin and lift off salmon meat. Serve with stuffing and the sauce. Note: any extra unbaked stuffing may be placed in a casserole dish and baked in a 350 degree oven until well heated.