Show Off Salmon-in-a-Crust

Tonight's recipe party theme is "Show Off".  This came immediately to mind for me.  I've only made it a couple of times a few years ago, but my Mother used to serve this at ladies luncheons or a small group.  She was first served this on an official visit to Heinavesi by Ambrosius in a Russian Orthodox Monastery and started serving it when they returned home.  

Salmon-in-a-Crust

Lohipiirakka--Finland

Every Finnish hostess has her own version of this fish pie.

1.5 cans salmon 

2 T butter

1 T lemon  juice

2 T minced fresh parsley

4-5 T dried dill weed

salt and pepper to taste

1 t onion powder

1 1/2 cups cooked rice

3 hard-boiled eggs

1 egg, thoroughly beaten

lots of melted butter:)

Lemon wedges for garnish

Drain water off of salmon, open second can, just scoop out half of it.  In a small bowl, mix together with a fork:  salmon, lemon  juice, parsley, dill and salt and pepper to taste. Refrigerate at least 20 minutes.  

Cover a large ungreased baking sheet with parchment paper.  Or grease baking sheet; set aside.  Shape on end to resemble a fish tail, not less than 6 inches wide.  Arrange pastry on prepared baking sheet.  Cut pieces of dough scraps to represent fins; press in place.  Spread salmon, parsley mixture over pastry within 2 inches of the edge.  Drizzle with butter.  Now make a layerof  rice and drizzle with more butter and sprinkle more dill weed over it.  Next make a layer of chopped boiled eggs and again drizzle with butter and dill weed.  

Roll remaining half of dough to a 20" x 10" oval.  Moisten edges on bottom crust with water.  Arrange top crust over salmon layer.  Press top and bottom crust, shaping fins and tails.  Brush surface with beaten egg.  

Preheat oven to 375 degrees.  Cut a hole where eye of fish should be.  Insert a small ball of dough to keep hole open.  With tips of scissors blades, cut top crust to simulate fish scales.  These also serve as air vents during baking.  Bake 35 minutes or until crust is lightly browned but still pale.  To serve, cut in crosswise slices.  Serve with melted butter, lemon wedges and Horseradish Mayonnaise.  Makes 8 servings.  

Cottage-Cheese Pastry

Rahkakuori--Finland

Use this lovely, flaky pastry for sweet or savory pies.

1 cup cold, firm butter

2 c all-purpose flour

1 small-curd cottage cheese

1-2 T ice water, if needed

In a large bowl, cut butter into flour until mixture is crumbly and pieces are about the size of peas.  Stir in cottage cheese until mixture forms a crumbly dough.  Knead lightly to shape into a ball, adding ice water a few drops at a time, if necessary.  Chill 30 minutes before rolling out. 

Keeps well in refrigerator if you'll use it within 2 days.  It freezes well, so make it ahead of time. 

Horseradish Mayonnaise

This is excellent with any cold fish.

1/2 cup whipping cream

1 cup mayonnaise

3 Tbsp. grated fresh horseradish

In a medium bowl, beat cream until soft peaks form. Fold in mayonnaise and horseradish until blended. Refrigerate 15 to 30 minutes for flavors to blend. Makes about 2 cups.

Beet Salad goes well with this.  Apple Juice is nice to serve as the drink.  Dessert could be lemon souffle. 

Beet Salad

Punajuuri Salatti

2 cans of whole beets

1 apple

1/2 tsp horseradish

Drain the beets and grate them.  Now peel the apple, remove the seeds and then grate it.  Add the horseradish and as you keep stirring it, tastes it and add until it has enough of a kick for you.  

Why isn't it called "salmonfish"?

Our daughter was making tuna fish sandwiches for our lunch yesterday and asked why other canned fish isn't called _____ fish?  Good question, because we just call it tuna in the ocean, but once it's canned it's called tuna fish, but canned salmon isn't called salmon fish, it's still salmon and so are all the other types of canned fish.   

I found a recipe for Salmon Loaf that my Mother asked my Husband's paternal Great Aunt Beth for.  I made it (see recipe below) for lunch today with some steamed squash our neighbor brought over yesterday.  My picky eater said, "This is my new favorite way to have salmon!"  Those words made it worth trying.  

Talking about canned salmon brings to mind my paternal Grandmother who ate a lot of pink salmon, because she wasn't much of a meat eater. It was always on her shopping list for Grandpa to pick up in town.  (He always did the shopping.)  I too find myself buying canned salmon to have on hand.  In fact, Monday I bought more at Sam's Club -- along with canned tuna fish, canned chicken, canned turkey, etc. -- in preparation for cold lunches for school -- which started Wednesday.  

I know Grandma used to make Salmon Patties at least, because we also ate them growing up and occasionally I make them for my kids.  It's something you can make quickly from what you have on hand.  It's something I should have made last night when my son asked for homemade hamburgers for the 3rd time in a row.  

Salmon Patties  -- Grandma Rhoda

1 lb. can salmon fish:)

1/2 c. dry bread crumbs or soda crackers

1 beaten egg

a little cream or liquid form salmon (they always had eggs and cream on hand on the ranch)

seasoned salt to taste

some onion powder

Drain salmon.  Clean off skin.  In a bowl, break up fish with a fork.  Mix in other ingredients. Form into patties.  Fry on both sides in butter.    

Serve with tartar sauce and fresh, sliced tomatoes.  (Our tomatoes are coming on right now!)

Salmon Loaf -- Aunt Beth 

1 16 oz. can salmon, drained and flaked

2 eggs

1/2 c. milk

1/4 c. chopped, cubed, dill pickles

2 Tbsp. grated onion

1 Tbsp. lemon juice

2 tsp. dried parsley flakes

1/4 tsp. salt

1/8 tsp. pepper

Mix together salmon and eggs in mixing bowl; mix well with fork.  Add milk and bread crumbs.  Stir in the rest of the ingredients and mix well.  Turn into greased 8 1/2 in. x 4 1/2 in. loaf pan.  Bake at 350 degrees for 50 minutes.  Serve warm with sauce.  Makes 4-6 servings.