James Beard's New Fish Cookery - James Beard [65]
SALMON SOUFFLÉ
4 tablespoons butter
3 tablespoons flour
3/4 cup milk
Salt
1 cup flaked cooked salmon
Juice of half a lemon
6 eggs, separated
Pinch of fresh dill or 1/2 teaspoon tarragon
Make a heavy cream sauce with the butter, flour, and milk. Season to taste. Add the salmon, lemon juice, and the dill or tarragon and let it cool for a few minutes. Gradually add 5 of the 6 egg yolks, slightly beaten. Beat the egg whites until stiff and fold them into the mixture. Pour into a buttered soufflé dish. Bake at 375° for 35 to 45 minutes or until lightly browned. Serve with a Hollandaise sauce (pages 25–26). (Use the extra egg yolk in making the sauce.)
Canned Salmon – Hot Dishes
Following are some recipes particularly suited to canned salmon as well as to cooked fresh salmon.
QUICK SALMON CURRY
1 onion, finely chopped
3 tablespoons butter
1 cup flaked salmon
11/2 tablespoons curry powder
11/4 cups sauce béchamel (page 23)
Heavy cream or vermouth or white wine
Sauté the onion in butter until lightly browned. Add the salmon, curry powder, and béchamel, and blend well. Heat to the boiling point. If the mixture is too thick, add several tablespoons of cream or vermouth or white wine. Serve with rice and chutney.
SCALLOPED SALMON
1 can (16 ounces) salmon
2 tablespoons lemon juice
2 tablespoons chopped onion
11/2 cups coarse cracker crumbs
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup milk or other liquid
Combine the salmon, lemon juice, and onion. Blend the crumbs, butter, and seasonings. Pile in alternate layers in a buttered baking dish and add just enough milk (or fish broth or tomato juice) to moisten the crumbs. Dot with butter and bake in a 350° oven for about 30 minutes or until nicely browned.
VARIATIONS
1. To the salmon and lemon juice, add 1/2 cup finely diced celery, 1/2 cup finely diced onion, 1/2 cup finely chopped parsley, and 1 teaspoon freshly ground pepper. Mix with cracker crumbs, butter, and salt, and add just enough milk to moisten. Pile in a casserole and dot with butter.
2. To the salmon, add 1/2 cup finely diced onion, 1 clove garlic, grated, 1/4 cup finely diced green pepper, and 1 tablespoon chili powder. For liquid use 1/2 cup chili sauce diluted with 2 tablespoons Worcestershire sauce, a dash of Tabasco, and 2 tablespoons sherry or red wine. Proceed as above.
3. With the basic mixture include layers of peeled, sliced tomatoes sprinkled with chopped garlic and parsley. Add tomato juice with a dash of cayenne. Top the casserole with anchovies and dot with butter. Poke large ripe olives into the crumbs after 25 minutes of baking.
4. Mix the salmon with the crumbs and 1/2 cup each of finely diced celery, onion, and parsley. Add 12 to 14 mushroom caps, 3 chopped hard-cooked eggs, 3 tablespoons sherry, and salt to taste. Moisten with milk, top with buttered crumbs, and sprinkle with grated Parmesan cheese.
5. Brown eggplant slices in butter. Alternate layers of the eggplant, the salmon mixture, the crumbs, and sliced, peeled tomatoes. Top with buttered crumbs and moisten with tomato juice. Sprinkle with grated Parmesan cheese.
SALMON CUTLETS
1 can (16 ounces) salmon
2 cups creamy mashed potatoes
1 tablespoon grated onion
11/2 teaspoons salt
1 teaspoon paprika
Flour
1 egg, beaten
Bread crumbs
Fat for frying
Bone, flake, and mash the salmon. Combine it with the potatoes and seasonings and form into cutlets. Chill. Roll the cutlets in flour, dip in beaten egg, and roll in crumbs. Chill for one hour. Fry in deep fat heated to 390°. Serve with egg sauce (page 23) or Hollandaise sauce (pages 25–26).
KEDGEREE
Kedgeree (or cadgery) may be made with either fresh cooked