A salmon dish for the Christmas buffet found on kiwi.no
Salmon has a natural place at Christmas for many Norwegians. Either served traditionally with cucumber salad, sliced carrots, sour cream and boiled potatoes on Christmas Eve, or as an appetizer or part of the Christmas buffet like here.
A lunch recipe found on “Lettvint for Små Familier” (Easy for Small Families) utgitt av Hjemmets Kokebokklubb i 1981
Serve this delicate salmon with boiled potatoes and boiled snow peas or cucumber salad. The very best salmon is “wild salmon” salmon that has lived naturally. But the farmed fish are almost as good and far less expensive.
Rainbow trout or other large trout can be cooked in the same way, or buy slices of large cod or other fish. Cooking fish in the oven in foil is convenient and saves on dishwashing. The fish take care of itself and you can concentrate on making the accessories.
A starter/lunch recipe found in “How To Eat Canned Salmon” published by Alaska Packers’ Association in 1900
The Alaska Packers’ Association (APA) was a San Francisco based manufacturer of Alaska canned salmon founded in 1891 and sold in 1982. As the largest salmon packer in Alaska, the member canneries of APA were active in local affairs, and had considerable political influence. The Alaska Packers’ Association is best known for operating the “Star Fleet,” the last fleet of commercial sailing vessels on the West Coast of North America, as late as 1927.
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 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.