1. 1 & 1/2 lb. hot smoked fish (675 g)
2. 4 tsp. fresh chopped chervil, basil or tarragon (20 ml)
3. 3 tbs. melted butter (45 ml) or 1/2 tsp. (2.5 ml) dried freshly ground pepper
4. 4 tbs. melted butter (60 g)
5. 1 tbs. lemon rind, grated (15 ml) optional
6. 4 tsp. parsley, finely chopped (20 ml)
7. 1 cup cooked shrimp or steamed mussels (240 mI)  
8. Batter
9. 21/2 cups milk (640 ml)
   1 cup flour (240 ml) 2 eggs

Break fish into bite size chunks and arrange in a buttered baking dish.

Season with pepper, and lemon rind, and sprinkle with the chosen herb and parsley.

Pour melted butter over fish and toss until fish is well coated. Sprinkle with shrimps or mussels.

Batter Making

Sift flour into a mixing bowl, and make a well in the center.

Break 1 egg into the well and mix into flour, then stir in half of the milk Stir in remaining egg and beat till smooth; gradually beat in remaining milk.

Let the batter stand for at least 1 hour.

Pour batter over fish and bake at 375° F until the batter has risen, is brown and firm. Serve immediately.

Serves 6.

1. 1 lb. hot smoked fish (450 g)
2. 1/2 cup chopped green pepper (120 ml)
   
3. 1/4 cup cream of chicken soup (60 ml)
4. 1/4 cup minced onion (60 ml)
5. 2 cup batch of biscuit dough (480 ml)
6. 1/4 cup chopped ripe olives (120 ml)
7. 2/3 cup milk (160 ml)
8. 1 egg
9. 2 tbs. butter or margarine (30 ml)
10. 1 tbs. water (15 mm)
11. 1/2 cup chopped celery (120 g)

Roll dough to a 9 x 12 inch (22 x 30 cm) rectangle. Spread salmon mix on dough and roll up lengthwise like a jelly roll. Combine egg and water and brush mix on roll. Bake in a preheated 400° F oven for 25 to 30 minutes or until light brown.

Slice and serve with your favorite sauce. 

1. l/2 lb. hot smoked fish (675 g)
2. 1 clove garlic, crushed
3. 1/2 cup whipping cream (120 ml)
4. 1/2 cup of oil (120 ml )
5. juice of 1/2 lemon
6. freshly ground pepper
7. toast triangles

Flake fish and place in a blender or food processor, add garlic, 2 tbs. (30 ml) cream, and 4 tbs. (60 ml) olive oil and blend; add cream and olive oil alternately until they are both absorbed and Brandade is creamy smooth

Before serving, simmer Brandade in a double boiler, stir in lemon juice and ground pepper.

Serve hot or cold on toast triangles that have been fried in olive oil.

Serves 4 to 6.

1. 1 lb. hot smoked salmon
   or trout. (450 g)
2. 3 tbs. flour (45 ml)
3. 1 & 1/2 cups cooked drained spinach (360 ml)
4. 1 & 1/4 cups milk or Fish stock (300 ml)
5. 1 tbs. melted butter (15 ml)
6. 2 tbs. sherry (30 ml)
7. 1/4 tsp. pepper (1.5 ml)
8. 1/4 cup parmesan cheese, grated (60 ml)
9. 1/8 tsp. nutmeg (.75 ml) 
10. 3 hard boiled eggs, sliced
11. 2 tbs. chopped onion (30 ml)
12. 1 clove finely chopped garlic
    
13. 1 tbs. cooking oil (15 ml)
14. watercress or parsley

Chop spinach, put in bottom of greased baking dish, season with melted butter, pepper, and nutmeg.

Cook onion and garlic in butter until tender, blend in flour; add milk or fish stock and cook until thick, stirring constantly. 

Break up and mash the smoked fish; add it and sherry to the sauce, and blend with an electric mixer or blender; pour over the spinach.

Sprinkle with grated cheese and bake in a 350° F oven for 20 to 25 minutes. Garnish with egg slices and watercress or parsley.

Serves 6.

1. 1 lb hot smoked fish (450 g)
2. 1 cup heavy cream (240 ml)
3. 2 medium tomatoes
4. 1/4 cup Swiss cheese (grated) (60 ml)
5. 2 tbs. parmesan (grated) (30 ml)
6. freshly ground pepper

Flake the fish and spread it in a buttered, shallow baking dish.

Pour 1/2 cup of the cream over the fish.

Dice the tomatoes and spread over cream and fish, season with pepper.

Pour the other 1/2 cup of cream over the tomatoes, and sprinkle with the cheese.

Bake at 350° F for 20 minutes, then brown the top for a minute under the broiler.

Serves 4.

1. 1 lb. hot smoked fish (227 g)
2. I cup milk (240 ml))
3. 1/4 cup melted shortening or butter (60 ml)
4. 1 egg, beaten
5. 1 - 2 tbs. sugar (15 - 30 ml)
6. 3/4 cup sifted flour (180 ml)
7. 11/4 cup corn meal (300 ml)
8. 4 tsp. baking powder (20 ml)

Flake fish Sift together corn meal, flour, baking powder, sugar.

Combine egg, milk, shortening.

Add liquid to other ingredients and mix just enough to moisten. Stir in salmon.

Place in a well greased 8 X 8 X 2 inch baking dish and bake in a 4250 F oven for 25 to 30 minutes.

Serves 6.

1. 1/3 lb hot smoked salmon 
   or trout (150 g)
2. 1 tbs. chopped parsley (15 ml)
   
3. 1 cup cream of potato, celery, or mushroom soup
   
4. 1 cup milk (240 ml)
   
5. dill weed
   
6. salt
   
7. pepper

Heat soup and milk to boiling.

Flake and add fish

Season with dill, and freshly ground pepper, and salt if necessary and cook 5 minutes.

Serve with chopped parsley.

Serves 2 or 3.

1. 1 & 1/2 lb. cold or hot smoked fish (675 g)
   
2. 1 tbs. butter (15 ml) 
   
3. 1/2 tbs. flour (8 ml) 
   pepper 
   
4. 1 oz. cognac (30 mI)
   
5. toasted coconut - shredded 
   
6. hard boiled eggs - sieved 
   
7. chopped nuts
   
8. 1/2 tsp. dry mustard (3 ml)
   
9. 1/8 tsp. nutmeg (1 ml) 
   
10. 3 oz. milk (90 ml)
    
11. 2 eggs - separated 
    
12. 1 cup whipping cream (250 ml)

Beat cognac with egg yolks and gradually add a little hot sauce to mix.

Add warmed egg yolk mixture to sauce stirring steadily. 
Whip egg whites and cream separately. Add whipped cream. 

Mix fish into sauce, then fold in egg whites.

Turn into a buttered casserole, place in a shallow pan of hot water, and bake in a preheated 350° F oven for 50 minutes or until firm. Serve with a sauce. 

Serves 4 to 6.

1. 1 lb. hot smoked salmon
   or trout (450 g) 
   
2. 1 clove garlic (chopped) 
   
3. 2 cups sour cream (480 ml) 
   
4. 2 tbs. butter (30 ml) 
   
5. 1 cup cottage cheese (240 ml) Tabasco to taste 
   
6. 6 oz. noodles (170 g) 
   
7. 1 cup shredded cheddar cheese (240 ml)

Place cottage cheese and sour cream in a bowl, season with Tabasco.

Sauté onions and garlic in butter until onions are transparent, add to cheese in bowl.

Flake and add salmon to bowl. Cook noodles by package directions, drain and mix with other ingredients.

Place mixture in a buttered 8 inch (20 cm) baking dish and sprinkle with the cheddar.

Bake in a preheated 325° F oven for 30 minutes.

Serves 6.

1. 1 lb. hot smoked fish (450 g)
2. 5 tbs. potato or wheat flour (75 ml)
3. 2 oz. Soft butter (60 ml)
4. 2 eggs
5. 1 qt. 1/2 & 1/2 cream (may not need all) 
6. white pepper

Work in the softened butter with your hands, then work in the eggs one at' a time, then gradually mix in the cream until the paste is of a good consistency for shaping into small balls. It the farce curdles place the bowl in hot water and whip it smooth again.

Bring 1 qt. (11) salted water to a boil, shape farce into hall with 2 spoons dipped in hot water.

Cook 1 ball. For 10 minutes to check its consistency, if too stiff add more cream, if too soft add more egg. Cook, a few at a time, for 10 minutes.

Serve with your favorite fish sauce.

Serves 4.

1. 3/4 lb hot smoked fish (340 g)
   
2. 1 cup thin white sauce or creamed soup (240 ml)
   
3. 2 cups potatoes - cooked and sliced (480 g)
   
4. 1/2 cup dry bread crumbs (120 ml)
   
5. 1 tbs. grated onion (15 ml)
   
6. 1 tbs. butter (15 ml)
   
7. salt 
   
8. pepper

Arrange alternate layers of sliced potatoes, onion and flaked fish in a buttered casserole. Season each layer with salt and Pepper.

Add the white sauce to the casserole, sprinkle bread crumbs over and dot with butter.

Bake at 375° F for 20 minutes or until browned.

Serves 6.

1. 1/4 lb. hot smoked fish (112 g) 
   
2. 1/2 cup minced onion (120 g)
   
3. 1 tbs. butter (15 g)
   
4. 1/2 lb. cream cheese (225 g)
5. 5 eggs 
   
6. 1 tbs. lemon rind (grated) (15 g)
   
7. 1 cup heavy cream (240 ml) salt 
   
8. 1/2 tsp. Dijon mustard (3 ml)
9. pepper 
   
10. one recipe rich pie dough shell (preferably made with sweet butter) - enough for a 9 in. (23 cm.) pie .

Prepare the pie dough and put it in to bake.

Soften the cream cheese. Beat the eggs slightly - reserve enough of the beaten eggs to glaze the bottom of the baked pie shell (1 - 2 tbs.).

Mix the beaten eggs, cream, and cream cheese, mustard, lemon rind, salt, and freshly ground pepper. 

Sauté the onions in the butter until soft, then add flaked salmon to pan and stir gently until salmon warms and absorbs butter.

Brush the baked pie shell with the egg mix and put it into the oven to glaze (1 - 2 minutes).

Arrange the salmon - onion mix in the shell and pour the cream-egg mix over it.

Bake at 350° F for 30 minutes or until quiche passes the custard clean knife test in the middle. Cool to lukewarm before serving.

Serves 6.

1. 1 lb. hot smoked fish (450 g)
   
2. 1 cup raw white rice (240 ml)
3. 2 cups chicken broth (480 ml)
   
4. 1 chopped medium onion
   
5. 1 clove garlic, minced
   
6. 2 tbs. chopped parsley (30 ml)
7. 1/2 cup butter or margarine (120 g)
   
8. 1/4 tsp. saffron or turmeric (1-5 ml)

Melt butter in a heavy casserole or baking dish. Sauté onion, garlic & saffron until transparent. Add rice and stir to coat with butter.
 
Add chicken broth. Bring liquid to a boil. Flake and add salmon, stir to mix, cover.
 
Bake in a preheated 400° F oven for 30 minutes. Fluff rice and sprinkle with parsley.

Serves 4

1. 2 lbs. Hot smoked fish (900 g)
2. 1 cup white bread, soaked in milk and squeezed out (240 ml)
3. 1 egg, beaten
4. 4 oz. butter (120 ml)
5. 1 cup frying oil (240 ml)
6. pepper to taste
7. bread crumbs

Mash or chop the fish finely and add the soaked bread, egg, and pepper.

Roll tablespoons of the mix into balls.

Insert 1/2 tsp. (21/2 ml) of butter into the middle of each ball., Then flatten the ball to a 1/2 inch (1.25 cm) thick kotlet.

Roll kotlets in bread crumbs and fry in oil. Serve with a sauce or salad.

Serves 6.

1. 1 lb. Hot smoked fish (450 g)
   
2. 1/4 cup chopped onion (60 g) 
   
3. 3 tbs. butter or oil (45 ml) 
   
4. 3 tbs. Pour (45 ml) 
   
5. 1/2 tsp. curry powder (7 ml)
   
6. 1/4 tsp. salt (1 + ml)
   
7. 1/4 tsp. ginger (1 + ml)
   
8. pepper 
   
9. 2 cups milk (480 ml)
   
10. 3 cups cooked rice (720 ml)

Cook onion in the butter or oil, blend in the Hour and seasonings. 

Add the milk and cook while stirring constantly until thick. Add the flaked or chunked fish and heat.

Serve over the rice with any or all the these curry condiments: chopped green peppers, chopped ginger, chopped tomatoes or chopped onions.

Serves 6.

1. 1/2 lb. Hot smoked fish (227 g)
   
2. 1/4 cup butter or margarine
   
3. 6 eggs, separated
4. 1/2 tsp. dry mustard (3 ml)
5. 1 cup ml& (240 ml)
6. 1 tbs. chopped paisley (15 ml)
7. 1/4 cup flour (60 ml)
8. dash of cayenne 

Beat yolks. Melt butter, blend in flour and seasonings, add milk gradually and cook with constant stirring.

Stir a little of the Hot sauce into the egg yolks, then add yolks to the remaining sauce stirring constantly.

Flake salmon, add it and parsley to the sauce.

Beat egg whites until stiff . Fold salmon mixture into the egg whites. Pour into a well greased 2 quart casserole.

Serves 6.

1. 3/4 lb. Hot smoked salmon 
   or trout (347 g) 
   
2. 1 egg - beaten
   
3. 6 baking potatoes 
   
4. 1/2 cup Hot milk (120 ml)
   
5. 1/4 tsp. pepper, freshly ground (1.5 ml)
   
6. 1/4 tsp. thyme (1.5 ml)
   
7. 1/4 cup onion, finely chopped (60, ml)
   
8. 1/4 cup parsley, finely chopped (60 ml)
   
9. 1/2 cup fine bread crumbs (120 ml)
   
10. 1/4 cup butter - melted 
    (60 ml)

Mash potato, add Hot milk and beat until fluffy

Flake and mash fish and add it, parsley, and onion to potatoes.

Beat egg and seasonings together and combine with mix - fold all together.

Heap mixture into potato shells.

Mix bread crumbs with butter, and sprinkle over potatoes.

Bake 20 minutes at 350° F or until browned.

Serves 6. 

ARCTIC PACIFIC'S Hot Smoked Salmon. Trout, Tuna, Whitefish or Combination

1. 1 & 1/2 lb. Hot smoked fish (450 g)
2. 1 slice white bread
3. 2 eggs
4. 2 tbs. chopped parsley (30 ml)
5. 2 tbs. chopped fresh dill (30 ml)
6. oil for frying
7. 2 green onions, chopped (tops & all)
8. 2 tbs. black currants (30 ml)
9. 2 tbs. chopped walnuts (30 ml)
10. 1/2 tsp. allspice (2.5 ml)
11. 1/2 cup flour (120 ml)
12. pepper

Flake fish into mixing bowl.

Moisten bread in water and squeeze out excess. Add bread, eggs, onions, parsley, dill, currants, walnuts, and seasonings.

Mash with a fork to a paste, and roll into croquettes about 2 & 1/2 inches long.

Roll croquettes in flour and fry in oil until golden brown all. Over.

Serves 4.