SALMON PATTIES – THAI, AUSTRALIAN, SWEDISH

As a child I loved going to stay at my Auntie Elsie’s as she would always make salmon patties for me, I loved them.  I’ve never managed to make any as good as hers and they certainly weren’t as fancy as these ones that John West published years later.  The closest here is the Australian version minus the corn or lemon.

QUICK SALMON PATE

I confess to liking salmon, whether it’s smoked, baked, grill or even tinned, so that’s probably why I really like this salmon pate.  You need to use red salmon to get a good flavour, that makes it a little more expensive, but it does make a good amount.  As it says it’s quick, easy to make and everyone seems to like it.  Also, leftovers are great on toast this next morning!!!

LEMON BUTTER FISH

It’s a bit strange to see this 70s recipe using tinned carrots and tinned stir fry vegetables.  The article says ‘hearty meals – don’t have to mean hours of work”, but  I think using apacket of prepared fresh vegetables, that are available now in the supermarket, would be a lot tastier and just as easy.

OCTOPUS IN RED WINE

Unless you’ve already bought 2kg of baby octopus it’s too late to make this recipe for Easter, but don’t worry it’d be good at any time of the year.  It comes from a Women’s Weekly ‘Let’s Go Greek!’ supplement, I like it because it gives clear instructions on how to prepare the baby octopus.