Smoked Salmon Salad
1 pound smoked salmon
1/2 cup sour cream
1/3 cup cucumber, peeled, seeded and diced
1/4 cup almonds, slivered
2 Tbsp. chives, chopped
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. dill weed
Cut salmon into bite-size pieces. Toss gently with sour cream, cucumber, almonds, chives, slat, pepper and dill.
Heap into lettuce cups.

Salmon Artichoke Tidbits
1 cup smoked salmon, flaked
4 eggs
1/2 pound cheddar cheese, grated 2 6 oz. cans marinated artichoke hearts, drained and chopped
3 green onions, finely chopped
12 saltine crackers, crushed

Mix all ingredients thoroughly. Place in a buttered 9 inch baking pan. Bake at 325s¹ for 1 hour. Cut into 32 tidbits.

Salmon Chowder
1 cup smoked salmon, cut in chunks
2 Tbsp. butter
1/2 cup chopped onions
1/4 cup sliced celery
1/2 cup chopped green pepper
2 Tbsp. flour
1 1/4 cups chicken bouillon
1/4 cup sour cream
1 tsp. fresh dill, mined, or dill weed
1/8 tsp. pepper
1 tbsp. chopped parsley

In a saucepan, melt butter, sauté onion, celery, pepper. Stir in flour, add bouillon and cook over medium heat, stirring constantly until reaching boiling point. Add sour cream, dill, pepper, smoked salmon; heat 2-3 minutes, stirring constantly. Add parsley before serving. 3-4 servings. Bon Appetit!