The Honorable
Dirk Kempthorne

former Governor, Idaho

Specialty Recipe

Baked Salmon with
Sour Cream Stuffing

Ingredients

4 to 6 pounds dressed salmon (fresh or frozen)

1-1/2 Tablespoons salt

2 Tablespoons melted fat or oil

Ingredients for Stuffing

3/4 cup chopped celery

1/2 cup chopped onion

1/4 cup fat, melted

1 teaspoon salt

1/2 cup sour cream

1/4 cup lemon, peeled and diced

1 Tablespoon lemon rind, grated

1 teaspoon paprika

1 quart dry bread crumbs

Cook celery and onion in fat until tender. Combine all stuffing ingredients and mix thoroughly. Thaw frozen salmon. Clean, wash, and dry fish; sprinkle inside and out with salt. Stuff fish loosely. Close opening with small skewers or toothpicks. Place fish in well-greased baking pan; brush with fat. Bake at 350 degrees for approximately 1 hour or until fish flakes easily when tested with a fork. Baste occasionally.

Serves: 6 to 8.

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