Shrimp & Watermelon on my Depression Glass

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2 cups cooked baby shrimp
2/3 cup mayonnaise
1 Tbsp. fresh snipped dill
watermelon slices, about 1/2 inch thick
garnish of dill and extra shrimp

1.    Mix the shrimp, mayonnaise and dill together. (Reserve 8 shrimp for topping.) Refrigerate salad and reserved shrimp.
2.    Slice the watermelon and remove the rind. Try to keep the shapes similar.
3.    Place a slice of watermelon on a serving plate and top with a thin layer of shrimp salad. Top with another slice of watermelon. Place 2 final shrimp on top
Makes 4 Stacks.


In Food Processor, BLEND:
1/2 lb. Smoked salmon
2 ounces Butter

Add & BLEND:
2 Tbsp. Olive oil
1 1/2 Tbsp. Lemon Juice

Add & BLEND:
4 Tbsp. Whipping cream

Add black pepper to taste.

1 skinless salmon fillet, (~2 lb., all bones removed)
1/4 cup sugar (white or brown)
1/4 cup salt
1 tsp. crushed dill seed

Pat fillet dry with paper towel. Place fillet in flat-bottomed glass dish. Mix salt, sugar and dill together and sprinkle evenly over fillet to coat. Cover dish tightly and refrigerate so that the thick end of the fillet is elevated by about 2” to allow liquid to drain off fillet. Marinate about 12 hours, during which time, spoon out and discard liquid that drains from the fillet.
Scrape any remaining salt from the fillet when finished marinating and place fillet in airtight container.
Store in refrigerator for up to 2 weeks.
To serve, cut thin slanting slices crosswise across fillet.

Serve with goat cheese, capers, thinly sliced red onion on rye bread,

3 oz. smoked salmon, diced
3 oz. goat cheese
2 tbsp. yogurt
1/2 tsp. lemon juice
4 tsp. chopped fresh dill
25 cucumber slices (1/4 inch thick)

1. Reserve about 25 bits of salmon for garnish
2. In bowl, combine everything but cucumber. Mix until combined.
3. Place spoonful of filling on each cucumber slice. Garnish with bit of reserved salmon.

Dressing:
1 1/2 t. fresh lemon juice
1 1/2 t. Rice Vinegar
1 Tbsp. Japanese Soy Sauce
1 1/2 t. Mirin

Tartare:
14 oz. smoked salmon
1/3 cup diced daikon
½ small tart apple, peeled & finely diced
2 green onions, finely diced

Dressing: Combine all ingredients in a bowl.
Tartare: Gently mix salmon with daikon, apple, green onions and dressing. Refrigerate for 2 hours.
To Serve: Serve on individual Chinese soupspoons.