This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
For six persons allow 1 1/4 pounds of salmon, cut 1/4 inch thick. Scald, drain, dry well and broil very slowly from ten to twelve minutes. Transfer to a hot platter, and spread a little butter over the top. Re-heat in the oven for a moment and serve. This is a delicious tidbit to serve with eggs.
If the salmon is very salt, scald it with boiling water, then cut it in pieces suitable for serving. Chop the onion. Place the fish, potatoes, onion (and peas if used) in alternate layers in the casserole, sprinkling the crumbs, which should be stirred in the melted butter, throughout the mixture. The bay leaf and lemon peel should be placed in the middle. Cover the mixture with boiling water, or soup stock, and bake slowly for an hour, adding the milk just before serving.
1 tablespoonful lemon juice
1/8 teaspoonful pepper
1/2 teaspoonful onion juice
3/4 cupful milk
2 tablespoonfuls flour
2 tablespoonfuls butter
Scald the salmon. Boil the rice as usual and stir lightly into it the curry powder, creamed with two tablespoonfuls of the butter. Make a thick sauce of the butter, flour and milk and add the fish, lemon juice, pepper and onion juice. Line a well-buttered bread pan with the rice. Pack in the fish mixture, put a layer of rice over the top, and steam or bake in the oven for thirty minutes. Serve with creamed peas.
1 pound smoked salmon 4 tablespoonfuls olive oil
2 tablespoonfuls vinegar
2 cloves Bit bay leaf 6 peppercorns
Pour a marinade made of a mixture of all the ingredients over the salmon and let stand for several hours. Then fry the slices in a good salad or cooking oil, and serve at once, garnished with sliced lemon.
3/4 pound, or 1 1/2 cupfuls minced salmon (smoked) 1 cupful soft bread- crumbs 3/4 cupful milk 4 tablespoonfuls butter
1 tablespoonful minced parsley 1/4 teaspoonful onion juice
Scald the salmon, then mince very fine. Cook the crumbs and milk together to a smooth paste, add the butter, parsley and onion juice, and turn into the fish. Beat the egg yolks till lemon-colored, add to the mixture and fold in the whites, beaten stiff. Turn into a well-oiled ring mould, surround with boiling water, and bake until firm, about twenty-five minutes. Unmould, fill the center with well-seasoned string beans and serve with a white or egg sauce.