Recipe - Pepper Roast Beef

14 ounce Light tofu; drained
1 Garlic clove; peeled
1/3 cup Fatfree sour cream
3 tablespoon Mustard
1 tablespoon Fresh lemon juice
One half cup Chopped chives
One fourth cup Minced fresh dill
2 tablespoon Ground peppercorns divided
1 Salmon; (3 pound) fillet
Olive oilflavored cooking
spray
1 teaspoon Olive oil
One fourth teaspoon Salt
Rosemary sprigs; (optiional)

Recipe By : Iara Lewin Serving Size
: 8 Preparation Time :0:12

Tofu gives this sauce its rich, creamy texture. Make sure the fillet is one
piece fish.

Place tofu and garlic in a food processor, and process until smooth. ADd
sour cream, mustard and lemon juice, process until blended. Stir in clives,
dill and One half tsp ground peppercorns. Cover and chill. Preheat oven to 450.
Place the salmon, skin side down, on a baking sheet coated with cooking
spray. Brush fillet with oil, sprinkle with 1 1/2tsp ground peppercoens and
salt. Bake at 450 for 12 min or until the fish lakes easily ehen tested
with a fork. Serve sauce with salmon. Garnish with rosemary sprigs, if
desired.
Posted to JEWISHFOOD digest V97 #337 by BNLImp BNLImp@aol.com on Dec 30,
1997