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This recipe is by Christine Muhlke and takes 15 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Hard "Oyster" Crackers! There are dozens of bite-size breads that are made to complement seafood soups.
Ingredients: flour, brown sugar, salt, milk, butter
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Juicy salmon eggs add a delicate crunch to this luxurious pasta dish. If you prefer a more subtle fish flavor, substitute trout roe and smoked trout for the salmon roe and smoked salmon.
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The onion rings in this recipe are coated in a batter of semolina flour and club soda, then fried until puffed, crisp, and golden brown.