Easy salmon recipes are always welcome. Any meal can be made into a gourmet meal with the addition of salmon. The recipes that follows mainly use canned salmon, but you can obviously be replaced by cooked fresh salmon, remember to adjust the seasoning. The four recipes in this Hub is a firm favorite in our family. I hope you will enjoy them as much as we do.

Easy salmon recipes, using canned salmon obviously make it very easy to have these dishes on the table reletavely easy. Next time you are entertaining, why not use these easy salmon recipes as one of your starters, I'm convinced your guests will love them as much as mine does.

Ingredients:

• 1 tin salmon
• ½ cup hot milk
• 2 eggs, separated
• Salt and pepper to taste
• 1 heaped Tsp. flour
• 1 Tsp butter
• Grated onion

Method:

1. Make a white sauce by melting the butter and adding the flour.
2. Mix well in saucepan on stove and add the milk
3. Stir carefully (to prevent lumps) till it forms a smooth paste.
4. Flake the salmon and add to the white sauce.
5. Stir in the grated onion, salt, pepper and two egg yolks.
6. Beat egg whites well and fold in lastly.
7. Pour into large big dish and bake in hot oven until set.

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Ingredients:

• 2 cups salmon (if you use tinned salmon, adjust salt in this recipe)
• ¼ teaspoon salt
• ¹/₈ teaspoon pepper
• 1 tablespoon lemon juice
• ½ cup milk
• ½ cup stale breadcrumbs
• 3 eggs

Method:

1. Preheat oven to 350 degree Fah.
2. Rome the skin and bones from the salmon
3. Separate into flakes and add seasoning
4. Cook the breadcrumbs in milk for 5 minutes
5. Add salmon
6. Add egg yolks beaten until frothy
7. Fold in stiffly beaten egg whites
8. Pour into a buttered mold
9. Set in a pan of water
10. Bake in the oven for about 1 hour until firm

Ingredients:

• 2 tins salmon
• Chopped parsley
• 1 level Tsp. gelatin
• Puree of 4 tomatoes
• Stiffly- beaten whites of 4 eggs

Method:

1. Mash up salmon finely, add parsley, tomato puree and season to taste.
2. Stir in gelatin melted in ¼ cup water.
3. Fold in stiffly beaten egg whites.
4. Place in damp mould and set in refrigerator.
5. Unmould on lettuce leaves and decorate with sliced cucumber and quartered tomatoes.

Ingredients:

• 1 lb. tinned salmon (pink)
• ¼. tsp. paprika
• 1½ Tsp. melted butter
• 3 Tsp. cold water
• ¾ cup milk
• 1 Tsp. malt vinegar
• ½ tsp. mustard
• 2 beaten egg yolks
• ½ Tsp. gelatin
• Salt and pepper to taste

Method:

1. Drain the salmon. Carefully remove the skin and bone.
2. Flake the salmon.
3. Place the milk, salt, pepper, paprika and mustard in a double boiler.
4. Stir until hot.
5. Add butter and egg yolks mixed with half of the cold water.
6. Cook very slowly in double boiler till thick.
7. Add gelatin softened in the rest of the cold water.