|
Ingredients
|
For 4
|
For 100
|
|
Salmon
|
500gms
|
12.5kg
|
|
Celery
|
115gms
|
2.8kg
|
|
Onions
|
115gms
|
2.8kg
|
|
Butter or margarine
|
30gms
|
250gms
|
|
Milk and salmon liquor
|
100ml
|
2.5litre
|
|
Breadcrumbs
|
200gms
|
5kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Lime
|
1
|
10
|
|
Egg
|
1
|
25
|
|
Court bouillon
|
|
|
Clean and boil salmon in court bouillon. Drain but reserve
liquor. Remove bones, skin and flake. Melt fat and fry finely chopped onions
and celery till tender but not brown. Combine all ingredients and mix well.
Pack into a well-greased loaf tin. Bake in moderate oven 175oC (350oF)
for about 1 hour or until slightly brown. Serve with Spanish sauce.
Spanish sauce
|
Ingredients
|
For 4
|
For 100
|
|
Onions
|
30gms
|
680gms
|
|
Celery
|
115gms
|
2.8kg
|
|
Capsicum
|
50gms
|
1kg
|
|
Fat
|
15gms
|
340gms
|
|
Tomatoes
|
450gms
|
11.00kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Cayenne
|
a pinch
|
10gms
|
|
Refined flour
|
15gms
|
340gms
|
Melt the fat. Add finely chopped onions, celery and
capsicum. Fry till browned. Blanch tomatoes and make a puree. Add tomatoes
puree to the fried vegetables. Add seasoning and simmer slowly until vegetables
are tender. Add a small amount of water to the flour. Stir into a smooth paste.
add flour mixture to sauce and cook until slightly thick. Serve hot.
