1 egg
1/3 cup apple jelly
1/3 cup white wine vinegar
1/4 cup hazelnut liqueur OR
1/4 cup hazelnut extract
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon onion -- chopped
1/8 teaspoon dry mustard
1/8 teaspoon horseradish
1/8 teaspoon white pepper
1/8 teaspoon celery salt
1 1/2 cups olive oil
1/2 cup hazelnuts -- roasted and chopped


Blend together egg, apple jelly, vinegar, liqueur or extract, salt, paprika, onion, mustard, horseradish, white pepper and celery salt. When creamy and smooth, slowly add oil until mixture is emulsified. Slowly add Oregon hazelnuts and mix until nuts are processed to your liking-fine or crunchy.

Description: "This salad dressing is good on fruit salads, green salads, chicken salads, or as a dip."

Serving Size : 6

Ingredients: (2 servings) (283 kcal)

2 fillets (7oz. or 200g.) fresh codish or fresh salmon, unsalted
-pinch of salt & pepper
-1/2 tbs. white wine
1/2 onion
3-1/2 oz. or 100 g. shimeji mushrooms

Mixture:
1 egg
4 tbs. milk
2 tbs. mayonnaise
1tsp. stone-ground mustard
1/2 tbs. flour

1/2 tbs. butter

Method:
(1.) Sprinkle salt, pepper and wine over the codfish or salmon. Thinly slice the onion and spread ona heat-proof baking dish. Place the codfish or salmon on it, wrap and heat heat in a microwave oven for about 4 minutes.

(2.) Separate the shimeji into small clusters. Beat mixtures with whisk.

(3.) Place the shimeji on Method(1). Pour Mixture over everything, and dot with butter.

(4.) Bake in a toaster oven for 6 to 7 minutes until browned.