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RECIPES
FINN FIGHTER’S FAVORITE RECIPES
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3 lbs. fresh fish fillets ¼ lb. melted butter
8 medium size potatoes 6 medium white onions
2 c. salt
Ø Place potatoes and 8-10 qts water in a 12 qt trout kettle or similar large pot, bring to boil. Slowly ad 1 c. salt, bring to boil again, boil 12 minutes.
Ø Add onions, boil 6 minutes more.
Ø Place fish in basket (or open pot) and lower into water. Boil will stop, so bring boil again and add 1 c. salt slowly. Boil 11 minutes more.
Ø Drain off water and serve with melted butter, parsley, or lemon.
Ø Remember, always bring to boil before adding salt and again timing.
Ø Serves 8 |
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SALMON SOUFFLE
1 c. canned salmon 3 well-beaten egg whites
3 T. margarine 1-1/2 tsp grated onion
3 T. flour 1 tsp. lemon juice
1 c. milk
Ø Preheat oven 350 degrees F
Ø Melt margarine in double boiler; then add flour to make a paste
Ø Gradually add milk and cook until thickened
Ø Remove from heat; add fish, egg yolks, lemon juice, and onion
Ø Fold mixture into egg whites
Ø Place in greased baking dish and set in pan of hot water
Ø Bake 45-60 minutes or until mixture does not stick to knife when thrust into center of the dish and pulled out again.
Ø Serve at once
Serves 4 |
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CREAMED SALMON ON TOAST
1-1/2 T. margarine 1-1/2 c. milk
1-1/2 T. flour 1 c. drained canned salmon
¼ tsp salt 1 c. peas (optional)
dash of pepper
Ø Melt margarine in saucepan over low heat
Ø Blend in flour, salt, and pepper
Ø Add milk, stirring constantly, until mixture thickens and bubbles
Ø Add drained salmon and stir
Ø Heat through
Ø Serve on buttered toast |
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HOME CANNED SALMON
Fresh fish fillets
Salt
Vinegar
Ø Cut fillets in 1” x 2” chunks
Ø Pack in pint jars 1”from lid
Ø Pour in 1 tsp salt & 1 T. vinegar
Ø Put tops on, seal tightly
Ø Place in pressure canner and process at 10 lbs. for 100 minutes
Ø Let cool – remove screw top – store. |
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SALMON CHOWDER
1-2 pints canned salmon 2 cans (13-3/4 oz ea) chicken broth
2 slices bacon, diced 1 T. vinegar
1 c. chopped onion ½ tsp. dill weed
½ c. chopped green pepper 1 can (16 oz) creamed corn
2c. mixed vegetables 1 can evaporated milk
2-3 c. diced potatoes
Ø Flake salmon – reserve liquid. Saute’ bacon, onion, and green pepper. Add potatoes, mixed vegetables, and chicken broth. Cover and simmer 10-12 minutes or until tender. Add salmon and liquid, corn, evaporated milk and seasoning.
Ø Heat through |
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DEEP FRIED FISH
2 lbs. fillets – cut in serving sizes. 375 degrees
1 c. fry crisp (or other batter mix)
¾ c. water
½ tsp. salt
Ø Whip batter, water, and salt until smooth
Ø Dip fish in batter and drop in hot oil.
Ø Cook until golden brown, about 3-7 minutes depending on fillet size.
Serve with lemon or tarter sauce |
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SALMON PARTY LOG
2 c. canned salmon, drain liquid ¼ tsp salt
8 oz softened cream cheese ¼ tsp liquid smoke
1 T. lemon juice ½ c. chopped pecans
2 tsp grated onions 3 T. snipped parsley
1 tsp prepared horseradish
Ø Chill several hours. Shape mixture and roll in nut mixture; chill well.
Ø Serve with crackers |
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DEAN’S FISH STICKS
Ø Cut fish in ½” x 4” strips
Ø Sprinkle both sides with lemon pepper marinade
Ø Sprinkle with Cajun seasoning (optional)
Ø Refrigerate 2 hours
Ø Roll in mixture of ½ frying magic and ½ flour or Drakes batter mix (dry)
Ø Deep fry 375 degrees for 3 minutes in vegetable oil or pan fry (turning twice) til done. Cooking time may vary depending on dryness desired |
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PAN FRIED SALMON
325-350 degrees
1 lb. fish fillets ¼ tsp pepper
½ tsp salt ½ stick oleo or butter
Ø Melt oleo or butter in pan
Ø Add fillets, sprinkle with salt & pepper & fry 2-3 minutes or until meat turns white, half way up.
Ø Turn, fry 2-3 minutes more
Ø Serve with favorite garnish
Ø Serves 4. |
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SMOKED FISH
15-20 lbs. whole or steaked clean fish Brine: 4 qts. water
4 c. brown sugar 2 c. salt
Ø Make brine, stir until all sugar is dissolved
Ø Brine 6 hours. Rinse fish and lay on racks to dry in open air if possible, about 1-2 hours (watch for neighbor’s cat) or until fish is sticky to touch and you see no wet spots.
Ø Smoke 3-10 hours or until fairly dry when flaked – not mushy |
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SALMON PATTIES
350 degrees
1 qt. home canned salmon – pour off liquid 1-2 tsp milk (optional)
2 tsp. finely chopped onion 1 beaten egg
1 tsp lemon juice 1-1/2 c. bread crumbs
¼ tsp salt 2 tsp pickle relish (optional)
1/8 tsp pepper
Ø Flake salmon and remove bones
Ø Mix all ingredients together except bread crumbs
Ø Shape into patties and pat with crumbs
Ø Fry in ½ stick of melted oleo or hot oil in frying pan, about 3 minutes each side
Ø Serve with tartar sauce |
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SALMON CASSEROLE
1 pt salmon and liquid ¼ tsp. dill weed
1 c. cream of mushroom soup small carrot diced in small pieces
½ c. cheddar cheese soup ½ c. peas
½ c. milk 1 can French fried onion rings
¼ tsp. pepper egg noodles for 6-8 people
Ø Cook egg noodles with carrot and drain
Ø Heat rest of ingredients until hot
Ø Pour into buttered casserole dish and top with French fried onion rings
Ø Cook 20 minutes at 350 degrees |
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