APPETIZERS AND DIPS

SALMON SOUR CREAM DIP

1 pound can salmon

½ teaspoon salt

3 drops tabasco

1 teaspoon grated onion

1 cup sour cream

1 tablespoon drained red caviar

Assorted crackers

Drain and mash salmon. Blend in salt, tabasco, and onion. Fold in sour cream. Chill. Garnish with caviar. Serve with crackers. Makes about 1 pint of dip.

SALMON APPETIZER

1 can (7¾ ounces) salmon

1 head endive

1 teaspoon lemon juice

Dash pepper

Onion rings

Capers

Drain salmon, being careful not to break cylindrical shape. Separate and wash endive. Arrange in a serving dish. Place the salmon cylinder in the center of the dish. Moisten with lemon juice and sprinkle with pepper. Garnish with onion rings and capers. Serves 6.

SALMON AVOCADO SPREAD

1 can (7¾ ounces) salmon

1 avocado

1 tablespoon lemon juice

1 tablespoon olive or salad oil

1 clove garlic, finely chopped

1½ teaspoons grated onion

½ teaspoon salt

4 drops tabasco

Crackers

Drain and flake salmon. Peel avocado and remove seed. Grate avocado using a medium grater. Combine all ingredients. Toss lightly. Serve with crackers. Makes about 1 pint of spread.

SALMON CURRIED EGGS

1 pound can salmon

⅔ cup mayonnaise or salad dressing

1 tablespoon chili sauce

1 teaspoon chopped pimiento

1 teaspoon chopped green pepper

1 teaspoon grated onion

¼ teaspoon curry powder

1½ dozen hard-cooked eggs

Parsley

Drain and mash salmon. Add mayonnaise, chili sauce, pimiento, green pepper, onion, and curry powder. Blend. Chill. Cut eggs in half lengthwise and remove yolks. Place salmon mixture in egg whites. Garnish with parsley. Makes 36 canapes. Use egg yolks in other appetizers.

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