Moulded Salmon

 

Ingredients

 1 can salmon

1.5 Tablespoons melted butter

1/2 Tablespoon salt

3/4 cup milk

1.5 Tablespoons sugar

1/4 cup vinegar

yolks of 2 eggs

3/4 Tablespoons gelatin

2 Tablespoons cold water

Process

 "Rinse salmon with hot water and separate into flakes. Mix dry ingredients, add egg yolks, butter, milk, and vinegar and cook over hot water (double boiler) stirring constantly until mixture thickens. Add gelatin soaked in cold water, strain, and add salmon. Fill mold and serve with cucumber sauce after being chilled."

I am not sure what cucumber sauce is but THIS recipe is my best guess so far. "

Baked Salmon with Cream Sauce

 This uses a middle cut of salmon. 

"Butter a large sheet of white paper, pinned the ends around salmon. Melt 4 Tablespoons butter in 3 Tablespoons boiling water. Lay fish in baking pan, pouring over it the butter and water. Cover and put in oven for 1 hour. Boil 1/2 pint cream with 1 Tablespoon cornstarch, add 1 Tablespoon butter, 1 Tablespoon parsley, salt and pepper. "

End of story.

Puffed Pastry Tarts or Asparagus, salmon and egg tarts

 

These wonderful puffed pastry tarts were inspired by the cover page recipe on Hannaford's Fresh this spring. The recipe found HERE was the basis for our nice spring dinner soon after Easter.You have to prep the dough in advance and refrigerate before using so plan ahead. You also can keep the prepared dough ( (steps 1 through 4) at room temperature for up to 4 hours or refrigerate for up to 1 day.

Ingredients - but also additional suggestions. 

1 (12-oz.) container plain whipped cream cheese

2 Tbsp. minced fresh chives

2 sheets puff pastry (about 1 lb.), thawed

2 1/2 lb. small to medium asparagus spears

9 medium eggs

Salt and pepper

8 oz. thinly sliced smoked salmon

1/4 cup chopped fresh dill

Other topping options we did:

goat cheese
pickled red onions

sliced carrots (I used lacto-fermented ginger carrot slices) 

sliced tomato

Process:

1. On a lightly floured surface, cut each pastry sheet into quarters. Roll each piece into a 6x6" square, then trim with a paring knife to create even edges. Using the paring knife, score a 1" border around each square, being careful not to cut through dough.

2. Working one at a time, pierce area inside the border of each square all over with a fork. Transfer squares to two parchment-lined baking sheets and refrigerate until ready to assemble.

3. When ready to assemble,  Place racks in upper-middle and lower-middle of oven and heat to 400. 

4. Mix together cream cheese and chives in a small bowl and set aside. 

5. Cut asparagus into 4"-long spears. 

6. Beat 1 egg and brush along the border of each square.

7. Working inside the border, spread 3 tablespoons cream cheese mixture in an even layer.

8. Arrange asparagus side by side on top of cream cheese, alternating the direction of the tips.

9.  Season with salt and pepper and bake until pastry edges are golden and puffed, 10 to 12 minutes.

10. Remove baking sheets from oven. Gently push centers of tarts down with the back of a spoon, then crack eggs into each indent. 

11.  Return to oven and bake until egg whites are just set, 12 to 14 minutes, switching and rotating baking sheets halfway through. Top evenly with salmon and dill and serve immediately.

Baked Salmon in Cream Sauce

This is another one of those recipes written without weights or proportions and with archaic directions that only confuse me. Unless someone can explain to me the history of using white paper in cooking, I am omitting the confusing part and replacing it with instructions about what type of dish to use. This recipe is clearly one way to take a heart healthy fish and use it to clog your arteries!

Baked Salmon with Cream Sauce

Ingredients:
Salmon
Butter
Water
cream
cornstarch
parsley
salt
pepper

Process:

• Preheat oven 350.
• Take a middle cut of salmon and place it in a loaf or other fitting pan.
  
• Melt 4 Tablespoons butter in 3 Tablespoons boiling water.
  
• Pour butter water over the fish.
• Cover and put in over for 1 hour.
  
• To make the cream sauce, Boil 1/2 pint cream with 1 tablespoon cornstarch. Add 1 tablespoon butter, 1 tablespoon parsley, and salt and pepper to taste.
  
• Serve piece of salmon with sauce over top. Garnish with parsley.