Ingredients
Directions
Sauté bacon and onion until golden brown. Add potatoes and boiling water. Cook until potatoes are tender. Add remaining ingredients, and heat to boiling. Serve immediately.
Serves 8.
4 Salmon steaks 4-6
1 tb Oil; salad
1 Lemon juice; from 1 lemon
Lemon peel; from 1/2 lemon
1 tb Salt
1 Onion; small-quartered
4 Parsley sprigs
6 Peppercorns-crushed with
-back of spoon
————————–SAUCE VERTE (GREEN SAUCE————————–
1/2 c Green onion tops or: Chives
1/2 c Green pepper
1/4 c Parsley
1/2 c Spinach- uncooked
2 tb Lemon juice
1 c Mayonnaise
Spread the oil in a fry pan or baking dish. Place the salmon steaks next to
one another, but not overlapping. Add the lemon juice and peel,
peppercorns, salt, onion and just enough hot water to cover the fish.
Cover and poach on top of the stove (if using fry pan) over low heat, for
10-12 minutes or in 325F oven (in baking dish) for the same length of time
or until the salmon flakes.
Allow the fish to cool in the liquid. Drain well and remove the skin.
Arrange on platter, then cover completely with the following sauce. Serve
with a cucumber salad.
Sauce Verte:
Chop the vegetables coarsely and put in blender with lemon juice. Cover
and blend until it turns into a sort of mush with small bits of this and
that in it. Add the mayonnaise and blend.
If you don’t have a blender, chop the ingredients very finely and blend
them into the mayonnaise with the lemon juice, crushing them as much as
possible to give color to the sauce.
From the author, “Use salmon steaks for this colourful and tasty dish. It
is then easy to make it for 2 or 10.”
1/4 lb Salt pork
1 lb Salmon streak; or fillets-skinned & cut into pieces
2 tb Flour; all purpose
1/4 c Celery; chopped
1 tb Onion; finely chopped
1 Potato; medium, peeled &-sliced
-Salt & ground white pepper
Pastry for double crust 9″-pie
Cipate au Salmon
“This traditional salmon dish comes from Auberge La Msrtre, an inn on the
north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie
France Crevier specialize in fish and game dishes.”
Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt
casserole. Dredge salmon lightly with flour. Arrange half the fish on the
salt pork. Sprinkle with half of the celery, onion and potato slices;
season with salt and pepper to taste.
Roll out half of the pastry, slightly thicker than normal, to fit the
size of the casserole. Cover potato layer with the pastry, cutting two
large vents. Pour in water through the vents until level with the pastry.
Layer with the remaining fish, celery, onion and potato to taste. Cover
with top pastry crust and again cut out two vents. Pour water in vents
until level with pastry.
Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is
golden-brown.
SERVES:4-6
1 lb Salmon; 1 Cn
1 tb Onion; Grated
10 oz Cheddar; Md, *
1 tb Lemon Juice
1/4 c Mayonnaise
Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise.
Spread the mixture on thick slices of French bread and top with a
slice of cheddar cheese. Add a top slice of bread and butter both
sides of the sandwich generously. Grill until brown, then turn and
brown the other side, and the cheese is melted. Serve hot.
6 ounces dry pasta (macaroni, penne, rotini or shells)
1 can alaska salmon (14-3/4 ounces)
2 tablespoons french dressing
1 red bell pepper, thinly sliced
3 tablespoons cilantro or parsley, chopped
1 lime, juiced / rind grated
1 tablespoon tomato paste
1/2 cup sour cream
paprika to taste
1 bunch green onion, thinly sliced
2 tablespoons light mayonnaise
3 ripe avocados, diced
lettuce leaves to serve on
Cook the pasta according to package directions. Drain and toss with the french dressing. Allow
to cool. Drain and flake the salmon. Add to the pasta with the green onions, sliced bell pepper
and cilantro. Whisk together the lime juice and grated rind, the mayonnaise, sour cream and
tomato paste until thoroughly combined. Toss the pasta salad with the dressing. Season to taste
with salt and pepper; cover and chill. Before serving, gently toss the avocados into the salad.
Spoon the salad onto a bed of lettuce leaves. Sprinkle with paprika for garnish.
Ingredients
4 medium potatoes
4 tablespoons flour
Butter
Milk
Salt and pepper
2oz butter extra
10oz cooked tuna
Juice of 1 lemon
Method
Boil potatoes in salted water until tender, drain and mash with butter and a little milk. Melt extra butter in saucepan, stir in flour and cook 1 minute, remove from heat, gradually stir in 1 pint milk and return to heat. Cook stirring until mixture boils and thickens. Drain tuna and break into large pieces, add tuna to sauce, season lightly with salt and generously with pepper and lemon juice. Line casserole dish with mashed potato, then spoon tuna mixture into dish, top with tomato slices, grated cheese, dot with butter. Bake in hot oven 20 minutes or until golden brown.
Ingredients
1/4 lb. breadcrumbs
Salt and cayenne
2 oz. dry cheese
1 tin salmon
1 tablespoon vinegar
1/2 oz. butter
Grated nutmeg
Method
Grease a pie dish and line with a layer of breadcrumbs. Sprinkle a little grated cheese, vinegar, nutmeg, salt, and cayenne over breadcrumbs, then a layer of salmon and continue in this way till all the ingredients are used up, having cheese and breadcrumbs for the top layer. Add little pieces of butter and bake in a moderate oven 15 to 20 minutes.
Ingredients
16oz cooked salmon
Salt and pepper
1 pint thick white sauce
1 lemon
2 eggs
Parsley
1/2 cup breadcrumbs.
Method
Bone salmon and mix together. Make a thick white sauce and add well-beaten eggs, breadcrumbs, salmon, salt, and pepper. Pour into a greased mould. Steam for 1 1/2 hours. Serve hot or cold, garnished with slices of lemon and some finely chopped parsley.
Ingredients
16oz cooked salmon
Squeeze lemon juice
Cooked rice
Salt and cayenne
1/2 teaspoon anchovy sauce
Mashed potatoes.
Method
Remove all bones from salmon; mix with rice, sprinkle with anchovy sauce, lemon juice, and salt and cayenne to taste. Put mixture into greased pie dish.
Cover with mashed potatoes and brush with beaten egg or milk. Bake in a moderate oven till brown.
Ingredients
4 potatoes
Cayenne
1 tin salmon
Egg and breadcrumbs
1 tablespoon parsley
Frying fat
Good squeeze lemon juice
Parsley sauce
1 teaspoon salt,
Method
Boil and mash potatoes. Strain liquor from salmon and break with a fork. Add potatoes, parsley, lemon juice, salt, and cayenne. Moisten with salmon liquor if necessary. Make into round shapes, dip into beaten egg and then into breadcrumbs, fry, drain and serve hot with parsley sauce.
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