SALMON CURRIED EGGS
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
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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
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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
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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
SALMON TETRAZZINI · SALMON TART · SALMON PASTA