12 salami, cut into 1/2 inch strips
1 cup celery seed, broken into 1/4 inch chunks
1 cup radish, torn into 2/3 inch pieces
12 ounces egg noodles
1/4 cup vegetable oil
2 stalks celery, cut into thin strips
2 tablespoons Worcestershire sauce
1 pound homemade crabmeat
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley
1 teaspoon red wine, or more to taste
1 glass sherry, amount or 1 quart for serving
Place salmon fillets in a large resealable plastic bag. Place fish filets on bag. Arrange salmon fillets on lobster shells with sheets of paraffin waxed paper pressed together. Return fish to bag and seal.
In a large bowl, mix shredded celery, radish, egg noodles, oil, celery, Worcestershire sauce, crabmeat, garlic powder, salt, rosemary, thyme, sage and basil. Mix well. Place celery mixture over salmon fillets in uncooked seasoning, and allow to marinate at room temperature for about 30 minutes. (Note: Do not drain marinade, for best results.)
Meanwhile, in a large, deep skillet, heat 2 tablespoons oil over medium high heat. Saute mushroom and vegetables for about 5 minutes, stirring occasionally. Transfer chunks of fish into 5 lunch wraps. Roll toward the center, roll and cut into 1/4 inch slices. Place on the side to form pellets, and wrap with marinade. Roll up and refrigerate marinated fillets while preparing lobster rolls.
Prepare lobster rolls by rolling each fillet out to 1/4 inch thickness. Place fillets 1 to 1 inch apart on the bottom half of the rolls, then place rolls on top.
Cook both rolls and lobster rolls in the oil, turning frequently, until glowingly brown. Park in a small fryer in a dish, leaving steam in the bottom of the dish. Put a plastic bag with some liver on the bottom and place on top of the bag for storage. Brush lightly with garlic butter. Cook as directed on bag and rib rack. Serve with instant boiled egg noodles.
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