In Vinaigrette.—Prepare as directed, and when cold, serve with a vinaigrette.
With Cheese.—Prepare the cod as directed, then dip it in lukewarm butter, roll it in grated cheese, lay it in a baking-pan, dust slightly with bread-crumbs; bake, and serve warm. Two or three minutes in a quick oven will be sufficient.
Au Gratin.—When soaked only and wiped dry, but not boiled, prepare it as directed for fish au gratin.
With Caper-Sauce.—Prepare it as directed, and serve warm with caper-sauce.
Salt Salmon.—Soak it in cold water for some time, the length of time to be according to the saltness of the fish; scale and clean it well, lay it in a fish-kettle, cover it with cold water, and set it on a moderate fire. Boil gently about two minutes, skim off the scum, take from the kettle and drain it. Put butter in a frying-pan and set it on the fire; when it turns rather brown, put a few sprigs of parsley in it, and immediately pour it over the fish in the dish; add a few drops of lemon-juice all over, and serve warm.
It may also be served with a caper or maître d'hôtel sauce; or, when cold, serve à la vinaigrette.
Salt salmon is also served like salt cod-fish.
It may also be served on a purée of celery or of onion.
Smoked Salmon.—Cut it in thin slices; have very hot butter or oil in a frying-pan, and lay the slices in only long enough to warm them; then take out, drain them, and serve with a few drops of lemon-juice or vinegar sprinkled on them.