RAMEKINS OF DRIED SALMON.

4 to 6 oz. of dried salmon;
1 lemon;
parsley;
2 oz. of butter;
cayenne;
breadcrumbs;
salad oil;

The salmon should be soaked for 12 to 24 hours in water. Change the water several times. Cut the salmon into long, narrow pieces. Dip them in salad oil or oiled butter, and grill over a clear fire or under a gas or electric griller. Break the salmon up into shreds, and remove all skins and bone. Pound the fish with the butter, and season with cayenne; add 1 teaspoonful of lemon juice. Put all into very small paper or china ramekin case, and sprinkle with chopped parsley and a few breadcrumbs. Put a small piece of butter on the top of each, and put the cases on to a baking-tin and bake in a fairly hot oven for about 5 minutes. Arrange the ramekin cases on a d’oyley on a suitable dish. Garnish with cut lemon.
Note.- This may be made with the remains of any cooked smoked salmon, in which case it does not require the original soaking.
For 6 persons. Time – 10 minutes.

Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.

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