BANKED SALMON
Reheat a can of salmon in a Cream Sauce. Arrange on a platter and
put around it a border of mashed potatoes. Sprinkle with crumbs,
dot with butter, and brown in the oven.
PRESSED SALMON
Mix together two beaten eggs, a tablespoonful of butter, two cupfuls
of bread crumbs, a can of salmon, flaked, and salt and pepper to
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season, turn into a buttered mould, steam for half an hour, and
serve cold with Mayonnaise or Tartar Sauce.
MOULDED SALMON
Free a pint can of salmon from fat, skin, and bone and flake the
fish with a silver fork. Add salt and pepper to season, half a
cupful of cracker crumbs, two tablespoonfuls of butter melted, and
three eggs beaten separately, mix thoroughly, put into a buttered
mould and steam for an hour. Serve with Drawn-Butter Sauce to which
chopped olives and capers have been added.
SALMON IN GREEN PEPPERS
Prepare Creamed Salmon according to directions given for Baked
Creamed Salmon. Cut slices from the tops of sweet green peppers,
remove the seeds and fibre, fill with the prepared salmon, sprinkle
with crumbs, dot with butter, put into a pan of hot water and bake
for twenty or thirty minutes.
SALMON EN CASSEROLE
Chop a large onion and fry it in butter.
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