If you live somewhere you can catch ‘em, this tartar sauce is just the thing to go with freshly caught fish. It goes well with salmon – like we have out here in the Northwest – or trout or any white fish you have in abundance. One little tip – this recipe calls for real mayo and cream cheese, none of that Miracle Whip dressing stuff or fat free cream cheese – you’re getting your healthy on with the fish for crying out loud! And that is how we roll here at sophisticated redneck cooking!
Ingredients:
4 tbsp real mayonnaise
1 tbsp cream cheese
1 tbsp mustard relish
1 tbsp dried dill weed
1/2 tsp lemon pepper
3/4 tsp Cajun seasoning
1/4 tsp kosher salt
How To:
Mix all of the ingredients together in a small bowl and refrigerate for about 1 hour before eating. That’s it!!
Note: Great for Fish and Chips, any kind of White Fish or Shrimp
Bonus: If you want to barbecue a salmon, this is the topping to use. Just add Worcestershire sauce and sliced lemon and you have a great barbecue salmon.
How to:
Mix the above sauce and add 2 tbsp of Worcestershire. Slice up three lemons. Put foil over the grill and add the salmon filets (this amount is good for one or two filets) skin down on the foil. Add the sauce to the salmon and cover with lemon slices.
Grill over medium heat 30 minutes until salmon is flaky. Make sure you put a little lip all around the foil to catch all the juices and clean up will be a breeze. (More time for “refreshments”!)
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