A summer dinner recipe found in “Sommermat”
(Summer Food) Published by Hjemmets Kokebokklubb in 1979
This tour of citrus flavoured Scandinavian summer dinners is
rounded off by an outdoor grill in Norway where not surprisingly
salmon is cooked – Ted
A dinner recipe found in “How To Eat Canned Salmon”
publisert av Alaska Packers Association in 1900
A curry dish with a surprisingly copious use of curry powder the age of the book taken under consideration. In other words, a rather hot curry seen with Western eyes – Ted
A lunch recipe found on “Winter Warmers Recipe Book”
a free E-book published by Lemnos
Make creamy mashed potato really special by adding fetta
for extra flavour and texture.
A fish dinner recipe found in “The Flavor Maker’s Cookbook”
an E-book conversion of a printed book published
by Procter & Gamble in 1984
Salmon, arctic char, and halibut are great for steaks done on the grill. Steaks come from larger fish, and larger fish tend to be fattier, and fat equals flavor, of course. When buying, request slices that are at least 1″ thick.
A lunch/dinner recipe found in “Sundt og Godt”
(Healthy and Delicious) published by Det Beste in 1988
Your tears may start to flow when you grate the horseradish,
but the taste is impeccable with grilled salmon.
A dinner recipe found in “How To Eat Canned Salmon”
published by Alaska Packers Association in 1900
Fresh salmon is so cheap and plentyful in our shops here in Norway that eating canned ones seems strange to us. But a quick check showed that the net is crammed full of recipes for canned salmon so it obviously doesn’t seem that strange elsewhere. Besides, transporting fresh fish over larger distances back in 1900 was close to impossible so back then eating canned salmon probably seemed more sensible –Ted
A fish recipe found in “How To Eat Canned Salmon” published by Alaska Packers Association in 1900
A chafing dish (from the French chauffer, “to make warm”) is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the “fierce” heat of direct flames. The chafing dish could be used at the table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as bains-marie and help keep delicate foods, such as fish, warm while preventing overcooking.
A medieval fish patties recipe found on cookit.e2bn.org
These fish cakes are based on the osterhlaf (a seafood loaf). Salmon is mentioned by Ælfric (an English abbot, and prolific writer who lived around 955 to 1010) but other fish could be used. These are individual patties rather than one large loaf which is difficult to manage cooking on a modern cooker. The oatmeal gives them a light crunchy texture, quite different from fish cakes made with potato.
A classic Swedish starter recipe found on koket.nu
Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.
A grilled salmon recipe found in “God Mat Fra Sjøen”
(Great Food From The Sea) published by Gyldendal in 1984
The salmon is an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish mythology, a creature called the Salmon of 
Knowledge plays key role in the tale The Boyhood Deeds of Fionn. In the tale, the Salmon will grant powers of knowledge to whoever eats it, and is sought by poet Finn Eces for seven years. Finally Finn Eces catches the fish and gives it to his young pupil, Fionn mac Cumhaill, to prepare it for him. However, Fionn burns his thumb on the salmon’s juices, and he instinctively puts it in his mouth. In so doing, he inadvertently gains the Salmon’s wisdom. Elsewhere in Irish mythology, the salmon is also one of the incarnations of both Tuan mac Cairill and Fintan mac Bóchra.
Salmon also feature in Welsh mythology. In the prose tale Culhwch and Olwen, the Salmon of Llyn Llyw is the oldest animal in Britain, and the only creature who knows the location of Mabon ap Modron. After speaking to a string of other ancient animals who do not know his whereabouts, King Arthur’s men Cai and Bedwyr are led to the Salmon of Llyn Llyw, who lets them ride its back to the walls of Mabon’s prison in Gloucester.
In Norse mythology, after Loki tricked the blind god Höðr into killing his brother Baldr, Loki jumped into a river and transformed himself into a salmon to escape punishment from the other gods. When they held out a net to trap him he attempted to leap over it but was caught by Thor who grabbed him by the tail with his hand, and this is why the salmon’s tail is tapered.
A seafood lunch recipe found in “Sundt og Godt” (Wholesome and Delicious) published by Det Beste in 1988
Dill gives the sauce a warm, sweet taste. In combination with the cucumber it becomes an excellent accompaniment to the salmon.
A great campfire salmon recipe found at godfisk.no
If you are out on a fishing trip, you can of course make these burgers from self caught trout, char or other fish. what ever you choose they will taste great.
A Scottish dinner recipe from “Kullinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
A peppery canapé recipe found on chatelaine.com
Creamy, with a hint of spice, these smoked salmon wraps are topped with sprigs of watercress for a peppery finish.
A classic Norwegian restaurant dish found in “Festmat”
(Partyfood) published by Hjemmets Kokebokklubb in 1992
