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BAKED SALMON LOAF WITH CHEESE
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BAKED SALMON
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BROILED SALMON PATTIES
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BROILED SALMON WITH PACIFICA SAUCE
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COBLERS SALMON (pickled, salted Salmon)
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Finnish process of curing Salmon
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LAXLADA (Finnish Salmon Scallop)
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SAVOURY SALMON LOAF
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STEAMED SALMON
Print          
2 carrots
1 bay leaf chopped
celery leaves
1 to 2 tsps salt
1 onion sliced
2 qts water
1 lemon cut up
2 or 3 lb chunk of salmon
sprig of fresh dill
pinch of dried dill
Several whole peppercorns

To make bouillon combine all ingredients except salmon. Cover and cook together about 20 minutes. Strain when cool enough to handle. Place salmon on trivet in large kettle. Pour in enough bouillon to about half cover fish. Cover kettle and simmer gently until fish is tender. Salmon is done when it is easily separated from the bone but not falling apart. Remove fish, cut into portions and chill.

Makes: 4 to 6
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