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.
This salmon recipe says it’s good hot or cold. Cold it could good for picnics or even school or work lunches.
Salmon topping on a pizza might not be everyone’s favourite, but for salmon lovers this recipe from the John West people would be a real treat.
With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter. You could make it the day before and serve it cold with the yoghurt sauce and a light salad.
The crunch of the taco shell with the salad and salmon in this recipe would work really well. A lighter alternative to the usual taco mix.
I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts. This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.
This recipe gets it’s name from the Mallee District an area in north west Victoria, but over the years I’ve seen it with lots of other names including Impossible Pie and Zuccchini slice. I suppose it’s an Australian version of a frittata, the Italian crustless quiche to which a variety of meat and vegetables are added. It’s a nice easy meal and if you make this version you’ll feel very Australian.
Today these filled bread cases would be great to serve up as finger food with drinks, but Mum would have made them as a supper snack. They demonstrate the way entertaining changed over the years. Mum and Dad would rarely have people over for a sit down dinner. Most people ate quite early, so friends were invited after dinner for drinks or maybe cards and Mum would serve up a hearty supper. By the 1990s things were changing for my generation, but it was still popular for Mum and Dad to entertain that way.
The combination of fish, spinach, mustard and mashed potato make this recipe look really good. I don’t think Mum ever made it, but I’m sure she meant to one day…..
Using tinned salmon or tuna to make a mornay or bake seems to have gone quite out of fashion. When I was growing up Mum often made easy Sunday night dinners using either one. Although this is a later recipe it is pretty typical of the sort of thing she would make.
Beb's Recipe Drawer 