My Great Recipes Collection

Great Recipes From the Past

Salmon

Salmon Mousse Plate with Cucumber Wafers

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This sounds like a middle of the summer, don’t feel like cooking because it’s too damn hot meal. Combine with a tossed salad and a couple of drinks, and you’re set.
Aperitifs Card 38

Port Sangaree

2 jiggers white port wine
1 jigger water
1/2 teaspoon superfine sugar
1 pinch nutmeg
Dissolve sugar and water in bottom of Old Fashioned glass. Add white port wine and stir well with ice. Sprinkle with pinch of freshly grated nutmeg.

Port Sangaree Soda

Follow instructions above, but substitute 1 jigger club soda for water; garnish with orange twist. This is the drink on the front of the card.
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Salmon Mousse Pate with Cucumber Wafers

Ingredients

  • 1 16- ounce can salmond drained
  • 1 cup dry white wine
  • 1 cup clam juice
  • 1 teaspoon lemon juice
  • 1 tablespoon unflavored gelatin
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon celery seed
  • 1/2 cup heavy cream
  • 2 cucumbers

Instructions

Make the Pate

  1. Remove skin and bone from salmon and flake with form; set aside.
  2. Sprinkle gelatin on surface of white wine and dissolve.
  3. Heat clam juice in small saucepan until simmering; add wine and gelatin and heat until gelatin has melted.
  4. Remove from heat; add flaked salmon, lemon juice, salt, pepper, cayenne, and celery seed. Puree in blender or food processor or pass through food mill or sieve. Cool to room temperature.
  5. Beat heavy cream until light peaks form. Gently fold in salmon mixture. Turn mixture into lightly oiled loaf pan 8 1/2" x 4 1/2" x 2 1/2" Refrigerate until set, about 2 hours.

Prepare the Cucumber Wedges

  1. Peel cucumber carefully, allowing slivers of peel to remain for color. Run tines of fork lengthwise down sides of cucumber to form ridges. Cut into 1/4 -inch slices and serve cold.
  2. To serve, unmold pate on serving platter. Serve with cucumber wedges.

Recipe Notes

May substitute 2 cups freshly cooked salmon for the canned.

Caviar and Champagne

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The back of this card from the 2-in-1 International Recipe Card Collection has a very small recipe for a Salmon Caviar Roll and a couple of cocktails that use Champagne.
The card also includes the following about caviar. I’ve added comments in [brackets] because this really does deserve comments.
Ideal with champagne, caviar – the roe of the sturgeon and other large fish – is available in a variety of forms and prices. If you are dealing with a reputable shop, this general rule of thumb holds true: The higher the price, the higher the quality of caviar.
[Why thank you for that sage advice 2-in-1 collection!]
Fresh sturgeon caviar is astronomically expensive and is served “pure” – iced, directly from its container – with crusty white bread. As lesser qualities of caviar are used, helpful friends make their way onto the hors d’oeurvre tray: minced onions, crumbled hard-cooked eggs, sour cream. These companions help to reduce the saltiness or fishiness of less-expensive forms of caviar.
[That’s the way to make fish (and by proxy humans who can’t afford the ‘pure’ fresh sturgeon) feel less than adequate. Thank you, 2-in-1 collection for telling me I’m less of a human because I can only afford less of a a fish.]
Lumpfish and whitefish caviar cost a fraction of the price of fresh sturgeon caviar and, accompanied with toast, hard-cooked eggs, onions, and sour cream, form an attractive presentation that needs no apology.
[What is this double-speak? The lumpfish and whitefish caviar need no apology, and yet you’ve inferred that they do because they are less expensive, therefore, less than adequate. Just like me. And what’s with the whole calling hard-cooked eggs, sour cream, and minced onions friends, anyway?How do you know they’re friends?]
Red caviar, or salmon roe, is prized for its bright color and is often mixed with sour cream for a red caviar dip or spread.
 [I think this is the only sentence that really needs to be here. Let’s have a drink…if only I could afford ‘pure’ champagne and ‘astronomically expensive pure’ caviar. A girl can always dream…]

Champagne Cocktail

1 lump sugar
2 dashes Angostura bitters
Chilled champagne
Place sugar lump in champagne glass. Sprinkle bitters onto lump. Fill glass with champagne.

Mimosa

1 jigger orange juice
Chilled champagne
Pour orange juice into champagne glass. Fill glass with champagne.

King’s Peg

2/3 jigger cognac
Chilled chamapgne
Place cube of ice in champagne glass. Add cognac. Fill with champagne.
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Salmon Caviar Rolls

Ingredients

  • Smoked salmon
  • Cream cheese
  • Salmon roe
  • Watercress
  • Club crackers
  • Party picks

Instructions

  1. Arrange thin strips of salmon on cutting board. Spread thinly with cream cheese. Sprinkle with salmon roe, pressing roe gently but firmly into cheese. Roll up strips and secure with party picks. Arrange on plate, garnish with watercress and serve with club crackers.

Salmon Appetizer

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Velvet to the tongue and pleasing to the palate is this easy to prepare appetizer made of salmon, onions, and pecans. It is bound together with cream cheese, with parsley and liquid smoke to help accent the flavor.

Serve with crackers of your choice, sliced tomatoes, green onions, and green peppers, if desired.

Easy and tasty.

Makes about 1 1/2 cup spread.

Hot and Cold Appetizers, Section 1, Card 44.

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Salmon Appetizer

Ingredients

  • 1 16- ounce can salmon
  • 1 8- ounce package cream cheese room temperature
  • 1 tablespoon lemon juice
  • 2 teaspoon onion grated
  • dash salt
  • 1/4 teaspoon liquid smoke
  • 1/3 cup pecans finely chopped
  • 4 tablespoons parsley chopped

Instructions

  1. Drain salmon and remove bones. Combine salmon with the cream cheese, mashing together with a fork until blended.
  2. Stir in lemon juice, salt, and liquid smoke, if used. Mix well. Add pecans and 1 tablespoon of the parsley until well combined.
  3. Transfer to serving dish. Chill to blend flavors. Sprinkle with parsley or sliced green onions before serving. Or shape into a 2-inch high loaf. Wrap tightly with foil and place in freezer for 24 hours.
  4. Before serving, defrost in the refrigerator for 2 to 3 hours Top loaf with remaining chopped parsley, green onions, or green pepper, if you like. Serve with crackers of your choice, sliced tomatoes and green peppers, if desired.

Mustardy Salmon Spread

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Easily made, easily served and economical, this spread is good not only for appetizers, but also for sandwiches. You will want to make it many times.

Serve as a spread for appetizers with crackers and crisp raw vegetables, garnished with grated lemon peel and parsley, or use it as a sandwich filling with lettuce and sliced tomatoes.

  • Add 2 tablespoons chopped fresh dill or 1 tablespoon dried dill weed to the spread, if you wish.
  • For 2 servings: half of the ingredients. Use 1 small can salmon.
  • For 8 servings, double the ingredients.

Makes 4 servings.

Money-saving.

Hot and Cold Appetizers, Section 1, Card 32

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Mustardy Salmon Spread

Ingredients

  • 1 15 1/2- ounce can pink or red salmon
  • 1/2 cup sour cream
  • 1 tablespoon mustard dijon or regular
  • 1 tablespoon lemon juice
  • Dash black pepper freshly ground
  • Dash salt
  • 2 green onions finely chopped

Instructions

  1. Drain salmon. Remove skin and bones. Chop coarsely.
  2. Puree salmon, sour cream, mustard, lemon juice, and seasonings in blender.
  3. Add onions. Whirl until well blended. Cover and chill.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes

Dilled Salmon Bites

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A rich morsel of sour cream custard and salmon is baked in a pastry. Green onions and dill mingle the flavors to make a great appetizer for a special time. One or two tarts per person is guaranteed to whet the appetite.

Prebaked pastry shells may be used. They can be found in bakeries or markets. For a festive touch, spoon a small dab of caviar on top of each pastry after baking.

Good served with cold white wine or sparkling mineral water, if you like.

Makes 16 to 20 salmon bites.

Delicious.

Hot and Cold Appetizers, Section 1, Card 49

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Dilled Salmon Bites

Course Appetizer

Ingredients

For the salmon bites

  • 1 egg white beaten
  • 2 tablespoons sweet butter
  • 1/2 cup green onions chopped
  • 1 7 3/4- ounce can salmon well drained
  • 1/4 teaspoon dill weed
  • 3 egg yolks beaten
  • 1 cup sour cream
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt

For the pastry dough

  • 1 1/3 cup all-purpose flour
  • 1/2 cup shortening
  • 1/2 teaspoon salt
  • 3-4 tablespoons ice water

Instructions

Make the pastry

  1. Blend all ingredients together until dough forms a soft ball. Makes 24 pastries.
  2. Roll out pastry and cut into 3-inch rounds. Press into tiny muffin pans or tart molds. Brush with egg white. Bake at 450 for 3 minutes until lightly browned.

Make the salmon

  1. In heated butter, saute 1/4 cup of the green onions for 2-3 minutes. Stir in salmon. Heat 1 minute longer. Add dill weed. Set aside.
  2. In top of double boiler, combine egg yolks, sour cream, white pepper, and salt. Cook over simmering water for 15 minutes or until thickened.
  3. Sprinkle some salmon mixture into each pastry shell. Spoon custard over tops. Sprinkle with remaining green onions.
  4. Bake at 350 for 8 minutes until set. Serve warm.

Recipe Notes

MXMLXXXI Collectors House, Inc. All Rights Reserved Printed in Norway My Great Recipes