Fresh Fish Cakes
Substitute two cups of cooked fresh fish for the salt codfish, and proceed as for [Salt Fish Cakes].
Salt Fish Soufflé
- 2 cups cooked salt fish
2 cups mashed potatoes
4 eggs
4 tablespoons butter
¾ cup cream or rich milk
salt and pepper
Mix fish and potatoes and beat well, add cream and seasonings. Beat yolks of eggs until lemon-colored and thick, add to fish mixture, when thoroughly blended add stiffly beaten whites, carefully cutting and folding them in. Pour into a buttered baking dish, bake in a moderate oven about thirty minutes.