Salmon Recipes 1
Cut the fish up the back; clean, and scale it, and take out the roe, but do not wash it. Take the bone neatly out. Rub it well inside and out with a mixture of salt and fine Havanna sugar, in equal quantities, and a small portion of saltpetre. Cover the fish with a board on which weights are placed to press it down, and let it lie thus for two days and two nights. Drain it from the salt, wipe it dry, stretch it open, and fasten it so with pieces of stick. Then hang it up and smoke it over a wood fire. It will be smoked sufficiently in five or six days. When you wish to eat it, cut off slices, soak them awhile in lukewarm water, and broil them for breakfast.
A change from the usual way of serving salmon can be had by making a salmon mold. Besides being a delicious dish and providing variety in the diet, salmon mold is very attractive.
2 c. salmon, 2 Tb. vinegar, 1/2 tsp. salt, 1/8 tsp. pepper, 1 Tb. gelatine, 1-1/2 c. boiling water
Remove all skin and bones from the salmon when it is taken from the can, and mince it thoroughly with a fork. Add the vinegar, salt, and pepper. Prepare the gelatine by dissolving it in the boiling water. Add the seasoned salmon to the prepared gelatine. With cold water, wet a ring-shaped mold having an open space in the centre. Pour the salmon-and-gelatine mixture into this mold, and allow it to stand until it solidifies. Arrange a bed of lettuce leaves on a chop plate, turn the mold out on this, and fill the centre with dressing. Serve at once. Sufficient to Serve Six.
Cut salmon into steaks or cutlets about an inch thick. Wipe them with a dry cloth, and season them with salt and cayenne pepper. Have ready a pan of yolk of egg well beaten, and a large flat dish of grated bread crumbs. Put some fresh lard or clarified beef dripping into a frying pan, and hold it over a clear fire till it boils. Dip your cutlets into the beaten egg, and then into the bread crumbs. Fry them of a light brown. Serve them up hot, with the gravy in the bottom of the dish.
Remove the bone, skin and oil from two pound cans of salmon. Boil together two cupfuls of white bread crumbs and one cupful of milk. Take from the fire, and add one cupful of boiled rice, a teaspoonful of salt, a salt spoonful of pepper, a teaspoonful of onion juice, and four eggs slightly beaten. Mix and work in the fish. Press the whole through a colander, and pack it at once into a mold. Cover and steam three-quarters of an hour. Serve hot with cream sauce. This will serve twelve persons.
Delicious patties can be made from salmon by combining it with bread crumbs and using a thick white sauce to hold the ingredients together. These may be either sauted in shallow fat or fried in deep fat.
2 c. finely minced salmon, 1 c. fresh bread crumbs, 1 c. thick white sauce, 1/2 tsp. salt, 1/8 tsp. pepper, Dry bread crumbs
With the salmon, mix the fresh bread crumbs and the white sauce. Season with salt and pepper. Shape into round patties, roll in the dry bread crumbs, and fry in deep fat or saute in shallow fat. Serve hot with or without sauce.
SALMON TIMBALE OR LOAF
1 can salmon, 1 cupful soft bread crumbs, 1 1/2 teaspoonfuls chopped parsley, 1/2 teaspoonful salt, Pepper, 1 or 2 eggs, 1 tablespoonful lemon juice, 1/4 to 1/2 cupful milk
Mix all the ingredients thoroughly, adding enough milk to moisten. Pour into buttered timbale molds or into one bowl. Place on a rack in a pan, surround with hot water, and cover. Bake in the oven or cook on top of the range until the fish mixture is firm and is heated thoroughly. Turn out, and serve with White Sauce to which chopped parsley has been added.
Peas in White Sauce make a pleasing addition to Salmon Timbale. Tuna fish or other cooked fish may be used instead of salmon.
Take the side of a middling salmon, and cut off the head, take out all the bones and the outside, season it with mace, nutmeg, pepper and salt, roll it tight up in a cloth, boil it, and bind it up with pickle; it will take about an hour boiling; when it is boiled bind it tight again, when cold take it very carefully out of the cloth and bind it about with filleting; you must not take off the filleting but as it is eaten.
Take two or three quarts of water, a mill of vinegar, a little Jamaica pepper and whole pepper, a large handful of salt, boil them altogether, and when it is cold put in your salmon, so keep it for use.