Grilled Whole Atlantic Salmon McConnell
with Garlic Mayonnaise
Reprinted by permission of the publishers, Lyons & Burford, from
(*Webmaster's Note* There is siginificant evidence that Atlantic Salmon farming in the Atlantic Ocean may be causing irreversible genetic pollution resulting in the loss of native strains in the very near future. We recommend that the following menu be used for rod & reel caught Atlantic Salmon, or for Pacific Salmon only. Orvis no longer offers smoked Atlantic Salmon for sale online or in its catalogs.)
Grilled Salmon McConnell
Place a slice of pimento-stuffed olive over the eye and don't forget to eat the cheeks, just below and behind the eye. In a salmon they can be sizable morsels, and they are always the most delectable part of the fish.
Homemade Garlic Mayonnaise
Place all ingredients except the oil in a blender, start the machine and pour the oil in very slowly. Reserve half in a sauce boat and spread the other half inside the split fish.Return to Top
Cucumber - Mint Salad
Make the salad dressing at least 2 hours before you plan to use it.
Combine the lemon juice, heavy cream, and sour cream, and let stand 2 hours in refrigerator.
Peel the cucumbers and halve them lengthwise. Remove seeds with a melon baller or scrape a small spoon down the length of the halved cucumber. Slice thinly into a colander. Sprinkle with salt and let stand at least 30 minutes to drain excess liquid. Pat with paper towels to dry and remove excess salt. Combine with cream-lemon mixture and sprinkle with parsley and mint. Grind some pepper over all and chill well.Return to Top
Boiled Tiny New Potatoes
If you can't get new potatoes, then buy regular sized ones and cut them into quarters or sixths and round off the edges with a potato peeler to a rough oval shape after you have peeled them. If you do have new potatoes, brush well when washing and leave the skins on. Boil until tender, drain, butter generously, add salt and pepper to taste and sprinkle with chopped fresh dill and fresh minced parsley.
Whip the cream to soft peaks and fold into cheese mixture. Pour into individual custard cups or ramekins and chill until set, about 4 to 6 hours. When ready to serve, dip the base of the molds into hot water for a few seconds. Turn them out onto serving plates and garnish with a few sprigs of watercress and a halved cherry tomato or a radish rose.Return to Top
Preheat oven to 325'. Place the dried apricots with 2 cups water in a small heavy-bottomed saucepan. Bring to a boil and simmer on low heat, covered, for 25 minutes. Reserve 3 tablespoons of the liquid.
Add the orange juice and puree the fruit with the two juices in a food processor or blender, or put through a food mill. Transfer fruit to a mixing bowl.
Beat the egg whites with salt until white and foamy. Add sugar one tablespoon at a time and beat until glossy and stiff.
Fold egg whites into fruit mixture. Spoon into eight 5-ounce custard or souffle cups, filling them 2/3s full.
Place the cups in a baking pan or dish half filled with boiling water. Bake in preheated oven for 40 minutes. Allow water in pan to cool before removing custard cups. Serve warm or cool, with whipped cream if desired.
This is an old-fashioned dessert that isn't used enough now. It can be made with an equal amount of any dried fruit: apples, pears, peaches, prunes, or a combination of dried fruits. It's light, refreshing, easily digested and doesn't require much skill or time to prepare. If you use a sugar substitute and omit the whipped cream it can also be low in calories while still retaining its delicious flavor.Return to Top
Green Pepper Cookies
This recipe requires dry, green peppercorns, not the ones that are canned in vinegar or oil. They can be hard to find, but most specialty and gourmet food stores carry them. The dough must be refrigerated for 3 hours before baking.
Sift together the first 6 ingredients. Combine the butter, syrup, and vinegar in a saucepan and heat until butter melts. Cool and stir into dry ingredients and beaten eggs, mixing well. Cover with plastic wrap or foil and refrigerate for 3 hours.
Preheat oven to 350'.
Divide the dough into 4 portions and remove only 1 at a time from the refrigerator. Roll to 1/8-inch thickness on a lightly floured board. Cut into desired shapes. (A fish would be very fitting for this meal.) Place 3/4 inch apart on a lightly greased cookie sheet and bake 7 to 8 minutes. Transfer to a wire rack or waxed paper to cool.
After cooling, store in a covered tin container to retain the great crispness. They go with simple diced fresh fruit or with ice cream as well as with apricot whip.Return to Top
Serve your favourite champagne with this meal. The king of fish, the Atlantic salmon, deserves this accompaniment. So do you--especially if you caught him.