3 cans (7¾ ounces each) salmon ½ cup mayonnaise or salad dressing 2 tablespoons chopped parsley 1 tablespoon lemon juice 1 tablespoon grated onion 1 teaspoon horse-radish ¼ teaspoon salt Dash pepper 2 tablespoons unflavored gelatine ½ cup salmon liquid and water 1 cup whipping cream Salad greens 1 hard-cooked egg
Drain salmon, reserving liquid. Add mayonnaise, parsley, lemon juice, onion, horse-radish, salt, and pepper. Mix well. Soften gelatine in salmon liquid for 5 minutes. Stir over hot water until dissolved. Add to salmon mixture and blend thoroughly; an electric mixer or blender may be used. Whip cream; fold into salmon mixture. Place over congealed aspic; chill until firm. Unmold on salad plate. Garnish with salad greens and hard-cooked egg. Serves 6.
SALMON CHOWDER
1 pound can salmon 1 chicken bouillon cube 1 cup boiling water ¾ cup chopped onion ½ cup chopped green pepper 1 clove garlic, finely chopped ¼ cup butter or other fat, melted ⅓ cup salmon liquid 1 pound can tomatoes 1 can (8 ounces) whole-kernel corn 1 cup sliced okra (optional) ½ teaspoon salt ¼ teaspoon thyme Dash pepper 1 whole bay leaf
Drain salmon, reserving liquid. Break salmon into large pieces. Dissolve bouillon cube in boiling water. Cook onion, green pepper, and garlic in butter until tender. Combine all ingredients and cook for 15 minutes or until vegetables are tender. Remove bay leaf. Serves 6.
New Orleans flavor in your own kitchen
SALMON CREPES BAYOU
