On a trip to Vancouver last year I came home with some good quality canned wild Salmon (smoked and plain). Any ideas to use this in recipes where its flavour and texture is not lost amongst other ingredients… ?
I don’t think of canned salmon as having texture worth saving. So my #1 use is in fish cakes. #2 is mousse or soufle. #3 is in fritters. Makes good salmon salad for sandwiches, too.
8 Likes
The smoked salmon is good for spreads and dips. Or use it with cream cheese on a sandwich as a variation from the cold smoked salmon.
Agree with dish cakes.
I’ve used good quality smoked salmon from BC in English Fish Pies and pasta casseroles.
I leave the salmon in bite size morsels in the pasta casseroles.
There’s a cookbook called Canned Fish Gourmet that has some novel ideas.
3 Likes
My mother loves canned salmon mixed with spaghetti. She uses red sauce or pesto or just olive oil & parm. Not really my “cup of tea”, but she seems to really enjoy it.
1 Like
Salmon croquettes and salmon chowder.
5 Likes
On good quality plain crackers as a meal. Adding capers, cream cheese, thinly sliced cucumbers, fresh dill are all ok but not required.
I have a Tlingit friend who sometimes gifts me good canned salmon from Ketchikan. It’s a precious commodity. I save it for special occasions and greedily eat the entire jar by myself.
3 Likes
