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"Recipe: Cured Salmon with Dill-Horseradish Cream\r\n\r\n\"People don't think salmon is a Southern thing, but my mom made salmon croquettes every Sunday before church.\" - Chef John Hall\r\n\r\nHands-on time for this recipe is only 15 minutes, but the salmon will need to chill for 36 hours. As a recipe that has less than 10 ingredients, it is a great make-ahead option when entertaining for breakfast or brunch. Fresh bursts of citrus with lemon, lime, and orange zests give it a refreshing kick perfect for kick starting a dinner party. This no-cook dish is also perfect for saving time and headaches when entertaining because of its very little use of the oven. Serve the thinly sliced salmon with Dill-Horseradish Cream and toasted sourdough bread slices and wow guests with this easy, yet delectable, party appetizer.&nbsp;&nbsp;\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.southernliving.com/food/holidays-occasions/25-easter-appetizers>