If you don't eat shrimp, you could
substitute smoked salmon in its place.
Not exact matches
1 Cup Bluebird Grain Farms Organic Rye Heirloom Berries 2 lbs fresh asparagus, rinsed and tough ends removed 1 Tablespoon olive oil 1/4 Cup sour cream 1 Teaspoon Dijon mustard 1/4 Cup minced chives 1 Tablespoon chopped capers 1/2 Teaspoon caraway seeds, coarsely ground in mortar & pestle or coffee grinder (or
substitute fresh chopped dill) 1 Teaspoon cider vinegar 4 ounces
smoked salmon or
salmon lox, chopped or flaked into bite sized pieces.
Look for it with other
smoked fish in the seafood department at your grocery store or
substitute an equal amount of
smoked salmon.
100 grams (3.5 oz) butter 1 medium onion 1 tablespoon flour (or
substitute with arrowroot if gluten free) 1 cup fish stock 1 cup milk 1 cup sweetcorn 1 medium potato, diced into small cubes 2 tins
smoked herring fillets (or equivalent amount of
smoked fish) 2 - 3 cups mixed seafood of your choice (I usually use a small tin of
salmon, some shrimp meat and bay scallops) 1/2 cup cream Salt and pepper (to taste)
I prepared it for the first time today, as - written other than
substituting dried basil for fresh (a pity, but I had no fresh basil on hand) and adding thinly sliced scallions and some leftover
smoked salmon.
Salted or
smoked meats and fish, bacon, ham, luncheon meats, sausage, salt pork, hot dogs, canned tuna,
salmon, sardines, anchovies, meat and shrimp, Canadian bacon, corned beef, processed cheese, salted peanut butter, soy meat
substitutes
You can easily
substitute this with bacon,
smoked salmon, or really any meat.