Smoked Salmon Recipe
Smoked Salmon
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.
Salmon Mold
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 center. 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 center with dressing.
Serve at once.
Sufficient to Serve Six.
Salmon Cutlets
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.
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.
Salmon Mold
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 center. 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 center with dressing.
Serve at once.
Sufficient to Serve Six.
Salmon Cutlets
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.
Labels: fish recipes, salmon fish, smoked salmon
Posted @ Easy Fish Recipes
<< Home