TINNED FISH

Wairarapa Times-Age, 30 May 1939, Page 8

TINNED FISH

SOME TASTY RECIPES. Tinned fish, and indeed a great deal of tinned food, can make quite admirable dishes, as is shown in some of these examples of the more popular tinned fish: sardines and salmon. As sardines on toast seem to be the most frequent savoury in the British Isles, let us see first of all how our treatment of this pleasant little fish can be varied. 4 Fried Sardines.—Drain, wipe, skin and bone some good sardines, brush them over with a little thin mustard, sprinkle them with lemon juice, egg-and-breadcrumb them, and fry them. Serve very hot and well drained. Sardine Cigarettes.—Good for using up trimmings of pastry. Roll it out very thin, and cut into smallish strips. Put down the centre of each a paste made with boned and mashed sardines, then" roll- up the* strips so that they make little “cigarettes.” Fry them* golden in deep fat, drain them and serve - very hot. Sardine Fritters. —Take half a dozen sardines or so, and let them lie for an hour, turning them once in a basin with their own oil and a sprinkling of chopped parsley and cayenne pepper. Then take them out, dip them in a rather thick frying batter; a«d fry them golden in deep fat.

Sardine Pancakes.—Make some very thin little pancakes with a slightly salted batter. Roll each round • some mashed and boned sardines, and serve them in a long dish, with a sauceboat of thinnish tomato sauce.

Sardines au fromage.—Drain and wipe some good sardines. Dip them in butter, and then roll them in finely grated Parmesan cheese. Put them on fingers of fried bread, and leave them in a hot oven for five minutes or so before serving. Dust them with a little cayenne or paprika pepper. Iced' Sardine Paste.—This delicious mixture makes an' excellent and most unusual hors d’oeuvre. Boil together a small onion, a handful of picked spinach, a touch of tarragon, and a few sprigs of parsley until they are cooked, then press them'as dry as possible, squeezing out all moisture in a cloth, and pound, them with a small tin of sardines (adding an anchovy fillet or two if you like), ■ two hardboiled egg-yolks, a little pepper and salt if necessary, and a good piece of butter. When well pounded and smooth pass the mixture through a sieve and spread it out on a plate. Put it in the refrigerator, or on ice, for as long as you can, and when it is quite firm, serve it cut in little rounds or oblongs on a bed of cracked ice, handing hot plain toast with it. You can; of course, make a simple paste with sardines and butter, nicely seasoned, but it is not as exciting as the more elaborate one. Sardine and Soft Roe Toasts. Skin and bone the sardines and pound them with two or three cooked or tinned soft herrings’ roes. Add about the same amount of butter, and season with salt, pepper and cayenne. Spread this mixture, cold, on your toasts, decorating them with a little chopped parsley or yolk of egg. Sardine Canapes.—Spread some oblongs of 1 toast with anchovy butter, and lay on each a sardine, skinned and boned, ringed with small raw and very thin onion rings. Complete with a garnish of chopped cucumber,, gherkins and capers. Salmon au Citron. —Pound up the drained salmon well with butter, salt, pepper and a little lemon juice, until it is thick and creamy, adding a little cream to moisten it if necessary. Serve it piled up in the scooped-out halves of lemons, on a bed of salad. It makes an attractive dish. Salmon Mornay.—Hot tinned salmon is\by no means to be despised. Drain the tin well, and warm the flakes through. Put them in a buttered dish or in little coquillies, cover each with a nice cheese sauce bound with yolk of egg, and brown them in the oven or under the grill. Spiced Salmon.—An American dish which makes a good hors d’oeuvre. Turn the salmon into a colander, and rinse it well with hot water. Take out the skin and bones and put it into 'a basin. For two breakfastcups of salmon. take a breakfastcup of vinegar, a teaspoon of whole cloves, half a teaspoon of whole allspice, eight peppercorns, and quarter of a teaspoon of salt. Bring this mixture to boiling point and pour it at once over the fish. Leave for two hours, then drain and separate the salmon into flakes. Salmon Box.—Lightly butter a small bread tin and line it with warm dry cooked .rice. Fill up the middle with well-drained flakes of tinned salmon, seasoned with salt, pepper and a little grated nutmeg. Cover with more rice, and steam for an hour. Turn- out, and serve with egg sauce round it.