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4 salmon steaks

2 eggs, beaten

Bread crumbs

1/3 cup olive oil

Salt

Freshly ground black pepper

Anchovy fillets

Lemon slices

1 cup tomato sauce

1 clove garlic

Ripe olives

Dip the salmon steaks in the beaten eggs and roll well in bread crumbs. Sauté them quickly in the olive oil according to the Canadian cooking theory (page 10). Salt and pepper to taste and arrange them on a hot platter topped with anchovy fillets and lemon slices. Serve with a hot tomato sauce flavored with garlic and garnished with ripe olives.

NOTE: If the paste is too thick, thin it with red wine.

PLANKED SALMON

For this spectacular dish, you will want a whole salmon weighing anywhere from 3 to 12 pounds. (It would be wise to consider the size of your plank in choosing your fish.) Clean and wash the fish as for baking, being sure to leave the head intact. This will give you a juicier, more flavorful dish and also a handsomer one.

Oil the plank well and place it in a cold oven. Bring the heat up to 400°. Remove the plank and arrange the fish on it. Brush it well with butter, and salt and pepper to taste. Return the plank with the fish to the oven and bake according to the Canadian cooking theory (page 8). Shortly before the fish is done, remove the plank from the oven. Using a pastry tube, pipe a border of duchess potatoes to decorate the edge of the plank. Then pipe strips of the potatoes from this border to the fish in the center, like the spokes of a wheel, leaving spaces between to be filled with other vegetables. Brush the potatoes with butter, return the plank to the oven and continue baking until the fish is done and the potatoes browned.

When the fish is done, fill the spaces between the potatoes with any vegetables you choose: small grilled tomatoes, tiny cooked green peas, tiny onions steamed in butter and glazed, bundles of cooked French green beans. Garnish the fish with rings of green pepper and lemon slices. Whisk to the table with a flourish and serve with any sauce you prefer.

SALMON TARTARE

1 medium onion, chopped

2 to 3 cloves garlic, chopped

21/2 to 3 pounds of coarsely chopped bone-free salmon

Salt

Freshly ground black pepper

1 tablespoon lemon juice

1 tablespoon Dijon mustard

Chopped parsley

Chopped dill

2 tablespoons brandy

Mix the onion and the garlic well with the salmon. Flavor to taste with salt, pepper, lemon juice, mustard, parsley, a small amount of dill, and the brandy. Taste for seasoning and add whatever you feel is lacking. Pile the mixture into an attractive serving dish, garnish it with some greens, and chill before serving.

BAKED SALMON, OREGON FASHION

4 to 6 pounds salmon

Salt

Lemon

2 green peppers, seeded and cut in fine strips

2 large onions, thinly sliced

4 large tomatoes, peeled and sliced

3 to 6 sprigs parsley

Salt

Freshly ground black pepper

4 tablespoons olive oil

4 strips salt pork

2 cups tomatoes (cooked or canned)

Wash the fish and rub it with salt and lemon. Stuff it with the green peppers, onions, tomatoes, and parsley. Salt and pepper lightly. Place the fish in a lightly oiled baking pan and top with slices of salt pork. Surround it with tomatoes and bake in a 450° oven according to the Canadian cooking theory (page 8), basting occasionally with the pan juices. Remove the fish to a hot platter, blend the pan juices, and taste for seasoning. Serve the sauce separately. Plain boiled potatoes and French peas are excellent with this dish.

NOTE: If you like, add chopped garlic and red wine to the tomatoes to make a more flavorful sauce.

BAKED SALMON SCANDINAVIAN

11/2 pounds fillet of whitefish or sole or haddock

3 eggs

1 cup cream

1 teaspoon salt

1 tablespoon chopped fresh dill

1/2 cup crumbs

6 to 8 pounds salmon

4 tablespoons olive oil

4 slices salt pork

Sauce velouté (page 21)

Chopped fresh dill

Parsley

Put the whitefish through the fine blade of the grinder twice or chop in the food processor. Pound it in a mortar or work it over with a wooden spoon, mixing in the eggs and cream until the