1 pound can salmon
⅔ cup mayonnaise or salad dressing
1 tablespoon chili sauce
1 teaspoon chopped pimiento
1 teaspoon chopped green pepper
1 teaspoon grated onion
¼ teaspoon curry powder
1½ dozen hard-cooked eggs
Parsley
Drain and mash salmon. Add mayonnaise, chili sauce, pimiento, green
pepper, onion, and curry powder. Blend. Chill. Cut eggs in half
lengthwise and remove yolks. Place salmon mixture in egg whites. Garnish
with parsley. Makes 36 canapes. Use egg yolks in other appetizers.
SALMON TART
(BACK COVER)
1 pound can salmon
1 cup pastry mix
½ cup chopped onion
2 tablespoons butter or margarine, melted
2 tablespoons chopped parsley
4 eggs, beaten
1½ cups salmon liquid and coffee cream
½ teaspoon salt
Drain salmon, reserving liquid. Flake salmon. Prepare pastry mix as
directed. Roll and line a 9-inch pie pan. Spread salmon in pie shell.
Cook onion in butter until tender. Sprinkle parsley and onion over
salmon. Combine eggs, salmon liquid, and salt. Pour over salmon. Bake in
a moderate oven, 350°F., for 35 to 45 minutes or until pie is firm in
the center. Serves 6.
SALMON TETRAZZINI
(BACK COVER)
1 pound can salmon
2 tablespoons butter or margarine
2 tablespoons flour
½ teaspoon salt
Dash pepper
Dash nutmeg
2 cups salmon liquid and milk
1 tablespoon sherry
2 cups cooked spaghetti
1 can (4 ounces) sliced mushrooms, drained
2 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
Watercress
Drain salmon, reserving liquid. Break salmon into large pieces. Melt
butter; blend in flour and seasonings. Add salmon liquid gradually and
cook until thick and smooth, stirring constantly. Add sherry. Mix half
of the sauce with the spaghetti and mushrooms. Place in a well-greased,
2-quart casserole. Mix remaining sauce with salmon. Place in center of
spaghetti. Combine cheese and crumbs; sprinkle over top of salmon
mixture. Bake in a moderate oven, 350°F., for 25 to 30 minutes. Garnish
with watercress. Serves 6.
SALMON PASTA
(BACK COVER)
1 can (7¾ ounces) salmon
1 pound ricotta cheese
12 large pasta shells
3 quarts boiling water
1 tablespoon salt
3 tablespoons butter or margarine
3 tablespoons flour
½ teaspoon salt
Dash pepper
Dash nutmeg
1 cup milk
1 cup cooked, drained spinach
½ cup grated Parmesan cheese
Parsley
Drain and flake salmon. Add cheese and mix well. Cook pasta shells in
boiling salted water for 45 minutes or until tender. Drain. Rinse with
water to remove excess starch. Melt butter; blend in flour and
seasonings. Add milk gradually and cook until thick and smooth, stirring
constantly. Chop spinach. Add spinach and blend thoroughly. An electric
mixer or blender may be used. Pour sauce into a well-greased baking
dish, 8 × 8 × 2 inches. Fill pasta shells with salmon mixture and
arrange over spinach. Sprinkle with cheese. Bake in a moderate oven,
350°F., for 30 minutes. Garnish with parsley. Serves 6.
_Two 14-minute, sound, color, 16 mm. motion pictures, “Salmon—Catch to
Can” and “Take a Can of Salmon,” may be borrowed, free of charge, by
writing to the Bureau of Commercial Fisheries, U. S. Department of the
Interior, Washington 25, D.C._
Circular No. 60
U.S. Department of the Interior—Fish and Wildlife Service, Bureau of
Commercial Fisheries
This publication made possible through private contribution from the
Canned Salmon Institute, Seattle, Washington, U.S.A. Photographs by
Seranne & Gaden, New York City.
For sale by the Superintendent of Documents, U.S. Government Printing
Office, Washington 25, D.C. Price 25 cents
[Illustration: SALMON TETRAZZINI · SALMON TART · SALMON PASTA]