Versatile Salmon Recipes

Liz's Russian Peroche Pie

Ingredients:

pie dough for 2 crusts
1-1/2 cups cooked rice
salt and pepper
butter
2 onions, sliced and sauteed
1 head cabbage, chopped and sauteed
2 cups cooked salmon
5 hard-cooked eggs, sliced
salmon stock
cream

Preparation:

Line a baking dish with dough. Make a layer of rice seasoned with salt and pepper and dotted with butter. Layer with onions, cabbage and fish. Repeat layers and top with seasoned sliced eggs.

Moisten with about 1/4 cup salmon stock. Cover with pastry and brush with cream. Bake for 45 minutes at 350 degrees. Butter while hot. White king salmon is preferred for the Russian pie recipe.

--- Elizabeth Randall

Fishburgers

To one tall can of salmon (16 ounces) add two medium-grated raw potatoes, two eggs, one medium-minced onion, seasoning to taste. This is a soft batter. Fry the same as hamburgers, allowing sufficient time to cook the potatoes.

--- Clayton L. Polley

Fish on a Stick

Ingredients:

2 lb. salmon steaks
1 green bell pepper, cut into 1-inch squares
10 small onions
1 cup oil
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. thyme
1 tsp. pepper
1/2 tsp. garlic powder

Preparation:

Cut salmon into 1-inch pieces. Place alternately on a stick: salmon, pepper, onion. Place stick in a shallow dish. Pour oil and seasonings over and let stand for one hour. Drain, and put fish and vegetables over hot coals for four to six minutes. Keep stick turning. The fish will flake when it's done.

--- Tsimpshean Indian Island Cookbook

Salmon in a Blanket

Ingredients:

2 cups flaked salmon
1 Tbsp. lemon juice
3/4 tsp. salt
2 Tbsp. chopped parsley
1/4 cup mayonnaise
1 Tbsp. minced onion
1/4 tsp. pepper
1 recipe biscuit dough

Preparation:

Roll dough thin in a 7-by-15-inch oblong shape.

Mix remaining ingredients and spread in the middle. Seal edges together on top and slash for steam to escape. Bake at 425 degrees for 12 to 15 minutes.

--- Oddveig Johansen