Swedish Cold Salmon
Ingredients
- 6 - 8 pound whole salmon
- 1 tablespoon sugar
- 1
- 1 tablespoon mixed pickling spices
- 1/3 cup lemon juice
- 1/3 cup salt
- 3 egg yolks
- 6 tablespoon butter
- 1 teaspoon dry mustard
- 3 tablespoon flour
- 3/4 cup salad dressing, (not mayonnaise)
- 1 cup milk
- salt
- 1 cup whipped cream
Directions
- Scale fish and clean thoroughly.
- Rinse well.
- Place a cheesecloth in a large kettle and place the fish in this.
- The cloth should be large enough to be knotted over the fish so the fish can be lifted out with the cloth.
- Add water, salt, and the pickling spices.
- Cover and simmer for about 40 minutes or until the fish is just tender.
- Remove cover and let fish stand in broth overnight in refrigerator.
- Lift out fish carefully.
- Remove skin and backbone, keeping the fish as whole as possible.
- Put the two sides of fish together on a platter.
- Make a sauce by melting the butter.
- Add flour, blend, add milk.
- Cook and stir to thick sauce.
- Salt to taste and add sugar.
- Mix lemon juice with egg yolks and stir in.
- Add mustard and chill.
- When cold, fold in salad dressing and whipped cream spread over salmon that has been chilled.
- Garnish.
Other Information
Author: Mrs a H Lofgren
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Category: Seafood
Ingredients: salmon, sugar, , spice, lemon juice, salt, egg yolk, butter, mustard, flour, salad dressing, milk, whipped cream
Equipment: measuring cups, measuring spoons, knife, stove, pot
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