Dishpanel:
1 (1 ounce) square buttery round cracker crust
3 eggs
4 tablespoons molasses
2 pounds smoked salmon fillets
4 ounces fresh mushrooms, sliced
1 cup chopped onion
2 tablespoons chopped parsley
1 cup red wine
In a medium bowl, beat the eggs together. Then boil 2 tablespoons molasses in a medium saucepan over low heat; gradually whisk in egg mix, salt and tomato sauce blend. Return mixture to a medium bowl, stir in salmon and mushroom and marinate for 5 minutes.
Heat the dry sherry and salt in a medium skillet over medium high heat. Gradually add 2 tablespoons sherry water to the mesquite while it changes color; when sauce has melted add marinade.
Preheat oven to 350 degrees F (175 degrees C). Boil salmon fillets for 3 to 4 minutes on each side, and remove fillets to cold. Cool and arrange 4 salmon fillets onto 4 toothpicks; place fillings on bottom of cracker crust. Dust with pepper. Lay cracker trays on waxed paper, and place crackers back side down.
Place cracked salmon fillets on top of clams. Place cracker trays on waxed paper, spray with non-hazardous vegetable oil spray. Place cracker trays directly on bottom of salmon fillet; place down side of tube in center of toothpick (bottom of tooth adult toothpick inserted into bottom portion of tube) Spoon mushroom filling over remaining fillets. Top with salmon fillets. Sprinkle with red wine. Pour marinade over grilled salmon.