USES FOR SALMON.

Manawatu Standard, Volume LVIII, Issue 53, 31 January 1938, Page 11

USES FOR SALMON.

SOME EMERGENCY DISHES. For the times when the domestic machinery breaks down a number of emergency recipes should be kept at hand. Many appetising dishes can be made with the aid of a tin of salmon. 1 A steamed fish souffle is made as follows : —Flake half-a-pound of salmon finely, and sprinkle it with pepper, salt, a dash of cayenne and lemon juice, a teaspoonful of finely grated onion 01 onion juice, and a little chopped parsley, if liked. Melt an ounce of butter, stir in an ounce of flour, and when cooked add a teacupful of milk, and stir until thick and smooth. Remove from the heat and beat in the yolks of two eggs and a-quarter of a teacupful of tinned cream or evaporated milk. Add the fish and a little more pepper and salt if necessary.' • Lastly. fold in the whites of the eggs whisked to a stiff froth. Half-fill a buttered basin; tie with greased paper, and steam for about 50 minutes. RECIPES WITH PEAS. If served with tinned or fresh peas a complete luncheon course is made as follows: —Beat together half-a-pound of finely-flaked salmon, six ounces of mashed potatoes, two tablespoonsful of butter which has been just melted, three tomatoes chopped and rubbed through a sieve, pepper, salt, cayenne and mace, and the yolk ol an egg. Make into a roll, brush with the white of the egg, and roll in breadcrumbs. Have ready some cooked potatoes, not too soft, cut into small pieces, and spread over the salmon. Pour a little melted butter over, and brown the whole under the grill. A simple dish of a similar type is made by mashing some potatoes and putting them into a saucepan with pepper, salt, and a little hot milk and butter. Whisk until light and creamy; make a little more moist than ordinary mashed potatoes. Put a layer in a 1 uttered piedish, add a layer of flaked salmon, which should be seasoned with pepper and salt, and a little anchovy essence or Worcester sauce, if liked. Fill the dish like this, having potato at the top and roughening it with a fork. Brown in the oven or under the grill. SALMON AND POTATOES. Another good way is to serve the savoury salmon in a potato case. Beat the mashed potatoes over a gentle heat, with milk, butter, pepner* salt and the yolk of an egg. Remove from the heat, whisk the white of the egg to a stiff froth, and fold this in. With floured hands make into a thick ring round the outside edge of a fireproof glass plate. Bake in a hot oven until the potato is lightly browned. In the meantime prepare the salmon as follows: —Put half-a-nint of milk into a saucepan with a blade of mace, and a small onion, stuck with cloves, ]iepper, salt and cayenne. Cover and heat slowly, leaving it to stand in a warm place for a few minutes. Make into a sauce with an ounce each of butter and flour. Heat the flaked salmon in the sauce and pour into the centre of the potato ring.