Drain salmon, reserving liquid. Mash salmon. Chop spinach. Season with butter, pepper, and nutmeg. Spread seasoned spinach in a well-greased, round baking dish, 8 × 2 inches. Cook onion and garlic in butter until tender. Blend in flour and salt. Add salmon liquid gradually and cook until thick, stirring constantly. Add sherry and salmon. Blend thoroughly. An electric mixer or blender may be used. Place over spinach. Sprinkle with cheese. Bake in a moderate oven, 350°F., for 20 to 25 minutes. Garnish with egg slices and watercress. Serves 6.
SALMON BURGERS
1 pound can salmon ½ cup chopped onion ¼ cup butter or other fat, melted ⅓ cup salmon liquid ⅓ cup dry bread crumbs 2 eggs, beaten ¼ cup chopped parsley 1 teaspoon powdered mustard ½ teaspoon salt ½ cup dry bread crumbs 6 round buttered buns Lemon wedges
Drain salmon, reserving liquid. Flake salmon. Cook onion in butter until tender. Add salmon liquid, crumbs, egg, parsley, mustard, salt, and salmon. Mix well. Shape into 6 cakes and roll in crumbs. Place cakes in a heavy frying pan which contains about ⅛ inch of fat, hot but not smoking. Fry at moderate heat. When cakes are brown on one side, turn carefully and brown the other side. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper. Place cakes in buns. Serve with lemon wedges. Serves 6.
A favorite in Seattle; great as all outdoors
SALMON CABBAGE VINAIGRETTE
1 pound can salmon 1 quart shredded cabbage ¼ cup chopped onion ¼ cup chopped parsley 2 hard-cooked eggs, chopped Vinaigrette dressing 18 large cabbage leaves