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SALMON FINGERSSalmon was a luxury in our house. We’d have it three or four times during the summer. Mother would poach the salmon and serve it with brown soda bread. Salmon fingers make good appetizers, and are ideal for buffet parties because they can be made and filled in advance.Serves: 10 Preparation time: 20 minutes Cooking time: 25 minutes Oven position: top. Oven temperature: gas mark 6, 200°C, 400°F Ingredients: filling: 5 fl oz choux pastry 150ml 5/8 cup (See Chapter 12) 4oz salmon 100g 1/2 cup 6 leaves lettuce (washed and shredded) 1 finely sliced tomato 1 hard-boiled chopped egg 8 slices chopped cucumber 2–3 scallions (washed and chopped) 1 mashed hard-boiled egg seasoning 2–3 tablespoons mayonnaise to coat: 5 fl oz mayonnaise 150ml 5/8 cup cayenne pepper slices of tomato and cucumber Method: Pipe 10 to 12 éclairs onto a greased baking sheet. Bake in a preheated oven for 10 minutes, then raise the temperature to gas mark 61/2, 210°C, 415°F and bake for a further ten minutes. Remove to a wire rack and slit each éclair along one side to allow steam to escape. Prepare all filling ingredients. Mix well together, season to taste and mix with mayonnaise. Divide the filling evenly among éclairs and stuff each éclair shell with filling. Arrange filled éclair on serving plate. Coat each éclair with mayonnaise, sprinkle a little cayenne pepper on top. Garnish with slices of tomato and cucumber. To vary: Make filling with a white panada sauce, and add any cooked meat, fish or vegetables desired. SALMON QUICHESalmon quiche is a very rich dish which can be used as an appetizer or served as an entrée at lunch with plenty of fresh vegetables. Because it is so filling, it is best served in small pieces.Serves: 6 Preparation time: 20 minutes Oven position: centre Cooking time: 25–30 minutes Oven temperature: gas 6, 200°C, 400°F Ingredients: pastry: 6oz flour 175g 11/2 cups pinch of salt 3oz margarine 75g 3/8 cup iced water filling: 1/2oz margarine 15g 1 level tablespoon 1/2 medium-sized onion (finely chopped) 31/2oz tin salmon or fresh salmon 100g 1/2 cup 2 tomatoes 2 eggs and 1 egg yolk 2oz grated cheddar cheese 50g 1/2 cup salt and pepper 10 fl oz cream or milk 275ml 11/4 cups Method for preparing pastry: Preheat oven. Sieve flour and salt into a bowl. Add margarine, cutting it into small pieces, then rubbing it into flour with tips of fingers until mixture resembles fine breadcrumbs. Add enough iced water to bind (approximately 3 tablespoons), and mix to a fairly stiff dough. Turn out onto a floured board and knead lightly. Roll out and line 9-inch flan ring (set on a baking sheet). Bake pastry shell blind (i.e. covered with sheet of brown or greaseproof paper and filled with uncooked rice or macaroni) for 10 minutes. Take out of oven, remove rice or macaroni and paper, and fill with savoury filling. Method (for filling): In the meantime, melt margarine and gently fry onion for 1 to 2 minutes. Drain tin of salmon, discard bone and flake fish with fork. Put tomatoes into a bowl, pour boiling water over them, leave one minute and remove skins; slice and remove seeds. Arrange onion, tomato and salmon in flan case. Beat eggs and egg yolk, add cheese and cream then season to taste. Place egg mixture over salmon mixture in pastry shell. Place in the oven and bake for 25 minutes. Watchpoint: Seeds are removed from tomatoes to prevent sauce from becoming bitter.
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