Wash thoroughly and soak for a few hours very salt. Cover with warm water, simmer for fifteen or twenty minutes, drain, wipe dry, rub with butter, and broil.
BROILED SALMON À LA MAÎTRE D'HÔTEL
Soak the smoked salmon for an hour in cold water, then drain and wipe dry. Brush with melted butter and broil carefully. Serve with Maître d'Hôtel Sauce.
SMOKED SALMON
Cut it into thin slices, warm it up in a little olive-oil, strain the oil when it is warmed, add to it lemon-juice and minced parsley, pour over the fish, and serve.
BROILED KIPPERED SALMON
Cut the salmon into strips, wrap in buttered paper, and broil carefully over a clear fire. Remove the paper and serve.
FRIED KIPPERED SALMON
Soak slices of kippered salmon in olive-oil for several hours. Drain off the oil and fry the salmon slices in it. Serve with melted butter and lemon-juice.