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By March 23, 2017 0 Comments Read More →

Mock Salmon

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mock salmon

Food Historian Seren Hollins re-creates a wartime favourite, Mock Salmon. One she confesses is not entirely authentic and she adds half a teaspoon of smaoked paprika to the mix just to ‘pep-it-up’

  • ¼lb fresh tomatoes, skinned
  • ½oz butter (plus and extra knob – rations allowing)
  • 2oz breadcrumbs
  • 2oz grated cheesse
  • 1 egg, beaten
  • Salt and pepper
  • Dash of smoked paprika
  1. Blanch and skin the tomatoes and simmer in the butter until tender, then remove from the heat.
  2. Add the grated cheese and breadcrumbs, then stir in the egg and seasoning.
  3. Return to a low heat and stir until the mixture thickens, then put into a dish and cover with a knob of melted butter.
  4. Serve with hot toast.

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