Tag Archives: salmon

Salmon Sandwich Bake

12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Cold Salmon with Watercress Mousseline

4 fresh salmon steaks
1 pint water
½ Spanish onion, sliced
1 stalk celery, sliced
1 bay leaf
Juice of 1 lemon
Salta and freshly ground black pepper

Watercress mousseline
2 bunches watercress
¼ pint double cream
Salt and freshly ground black pepper
Juice of ½ lemon

Combine water, sliced onion, celery, bay leaf and lemon juice, and salt and freshly ground black pepper, to taste, in a wide saucepan. Bring to a boil; then reduce heat and simmer gently for 15 minutes. Add salmon steaks to the simmering liquid, carefully placing them on the bottom of the pan without letting them overlap. Cover and simmer for 10 minutes, or until fish flakes easily with a fork. Chill the steaks in their own liquid. Just before serving, drain. Serve with Watercress mousseline. Serves 4.

Watercress mousseline: Remove leaves from watercress; place them in cold water, bring to a boil and then simmer for 10 minutes. Rinse well in cold water; drain and pass through a fine sieve. Bring double cream to a boil in a saucepan; add sieved watercress, and season to taste with salt and freshly ground black pepper. Chill. Just before serving, whisk with lemon juice until thick and smooth.

Photographs Angel Studio. Box drawing Alan Cracknell. Card drawings Charles Pickland. Thomas Nelson & Sons Ltd, 36 Park Street, London W.1. © Robert Carrier 1966