Ruth Haffly wrote to Dave Drum <=-

Title: President Kennedy's Fish Chowder
Categories: Seafood, Vegetables, Potatoes, Pork, Dairy
Yield: 4 Servings

2 lb Haddock

That looks good; I might try it with some other kind of fish (salmon?) some time.

I dunno about an pink fleshed, oily fish like salmon in that dish. If
I ever make it I'll use a firm(ish) white fleshed fish - if haddock
isn't available then cod, flounder, sole or fluke would work. Or, in s pinch, whiting.

Flounder would be my first choice but some tinkering with the
seasonings would make salmon acceptable.

Each cook must suit himself. That (salmon) would not fly at my house. Oddly, I quite like salmon's cousin - trout.

I had trout several times as a kid; my dad's boss liked to fish but
always gave his catch away. We (Steve and I) have fixed salmon a number
of ways over the years, occaisionally one of our colder weather meals
is salmon patties and fried potatoes. We may do that once or twice a
year but haven't in a good while.

I've dutifully tried salmon "eight times" (or more). The only way I've
had it that I didn't have to "hold my nose and choke it down" was as
croquettes served with a thick, very savoury gravy and garlic mashed
potatoes .... which subsumed the salmon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Salmon Croquettes
Categories: Seafood, Breads, Vegetables, Chilies, Citrus
Yield: 6 Servings

2 tb Butter; softened
1 1/2 lb Fresh salmon; cooked and
- flaked to make abt 3 cups
2 c Fresh bread crumbs; from 2
- slices quality white bread
- with crusts removed
1 tb Scallion; white only, minced
1 tb Fresh dill; snipped
Grated zest of 1/2 lemon
1 lg Egg
1 c Heavy cream
1/2 ts Salt
Black pepper
Cayenne pepper

MMMMM--------------------------GARNISH-------------------------------
1/2 c Sour cream
Caviar
Lemon wedges

Preheat the oven to 350┬║F/175┬║C. Thoroughly grease 6
individual ramekins or custard cups with 1 tbsp of the
butter. Place the flaked salmon in a bowl. Add 3/4 cup
of the bread crumbs, the scallion, dill, lemon zest,
egg, and cream. Mix gently with a fork. Season with
salt, pepper, and cayenne pepper. Divide the mixture
among the buttered cups and pack it down slightly.
Top the croquettes with the remaining 1/4 cup of bread
crumbs. Dot with the remaining tbsp of butter.

Arrange the cups in a roasting pan. Pour in enough
hot water to come halfway up the sides of the
ramekins. Bake until fairly firm and set, about 30
mins. Cool for 5 to 10 mins. The croquettes can be
unmolded, right side up, or served in the ramekins.
Top each croquette with sour cream and caviar, or
simply garnish with lemon.

Author - Peggy K. Glass

Posted by: Sue Woodward

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Fish is the only food considered spoiled when it smells like what it is. --- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

Flounder would be my first choice but some tinkering with the
seasonings would make salmon acceptable.

Each cook must suit himself. That (salmon) would not fly at my house. Oddly, I quite like salmon's cousin - trout.

I had trout several times as a kid; my dad's boss liked to fish but
always gave his catch away. We (Steve and I) have fixed salmon a number
of ways over the years, occaisionally one of our colder weather meals
is salmon patties and fried potatoes. We may do that once or twice a
year but haven't in a good while.

I've dutifully tried salmon "eight times" (or more). The only way I've
had it that I didn't have to "hold my nose and choke it down" was as croquettes served with a thick, very savoury gravy and garlic mashed potatoes .... which subsumed the salmon.

I've never had that problem with flounder. But, we all have different
tastes, which makes this echo what it is.

Title: Baked Salmon Croquettes
Categories: Seafood, Breads, Vegetables, Chilies, Citrus
Yield: 6 Servings

It looks interesting but we usually do fish fast and easy.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)