SALJMON BUFFET 



(front cover) 



3 cans (7% ounces each) salmon 



1 head endive 



3 lemon slices 



Capers 



3 hard-cooked eggs, quartered, and 



deviled 

 1 cucumber, sliced crosswise 

 6 cauliflower flowerettes 

 6 ripe olives 

 1 carrot, cut into strips 



Drain salmon, being careful not to 

 break cylindrical shape. Separate and 

 wash endive. Arrange on a serving plat- 

 ter. Place the 3 salmon cylinders in a 

 row in the center of the platter. Garnish 

 salmon with lemon slices and capers. 

 Arrange remaining ingredients around 

 salmon. Serves 6. 



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(ttststttf; 'F^TtrtffT cover) 



1 pound can salmon 

 1 head leaf lettuce 

 1 bunch watercress 

 1 hard-cooked egg 

 Salad oil 

 Vinegar 



Drain salmon. Break salmon into large 

 pieces. Separate lettuce and watercress. 

 Wash. Line salad bowl with lettuce. 

 Place % of the salmon in the bowl. 

 Place watercress on top of salmon. 

 Sprinkle with remaining salmon. Cut 

 hard-cooked egg almost through length- 

 wise into sixths. Place in center of 

 watercress and spread open. Serve with 

 salad oil and vinegar. Serves 6. 



Af l^ETIZEKS AND I>IPS 



MA r..%H>>r SOt^H CREAM DIP 



1 pound can salmon 



Vb teaspoon salt 



3 drops tabasco 



1 teaspoon grated onion 



1 cup sour cream 



1 tablespoon drained red caviar 

 Assorted crackers 



Drain and mash salmon. Blend in salt, 

 tabasco, and onion. Fold in sour cream. 

 Chill. Garnish with caviar. Serve with 

 crackers. Makes about 1 pint of dip. 



Si A I .:m o >r A p p E T I y, ic r 



1 can (7% ounces) salmon 



1 head endive 



1 teaspoon lemon juice 



Dash pepper 



Onion rings 



Capers 



Drain salmon, being careful not to 

 break cylindrical shape. Separate and 

 wash endive. Arrange in a serving dish. 

 Place the salmon cylinder in the center 

 of the dish. Moisten with lemon juice 

 and sprinkle with pepper. Garnish 

 with onion rings and capers. Serves 6. 



SALMON AVOCADO SPREAD 



1 can (7% ounces) salmon 



1 avocado 



1 tablespoon lemon juice 



1 tablespoon olive or salad oil 



1 clove garlic, finely chopped 



1 1/2 teaspoons grated onion 

 ^2 teaspoon salt 

 4 drops tabasco 



Crackers 



Drain and flake salmon. Peel avocado 

 and remove seed. Grate avocado using 

 a medium grater. Combine all ingredi- 

 ents. Toss lightly. Serve with crackers. 

 Makes about 1 pint of spread. 



SAI.^IO- CTTKKTED EGOS 



1 pound can salmon 



%cup mayonnaise or salad dressing 



1 tablespoon chili sauce 



1 teaspoon chopped pimiento 



1 teaspoon chopped green pepper 



1 teaspoon grated onion 



1/4 teaspoon curry powder 

 IV2 dozen hard-cooked eggs 

 Parsley 



Drain and mash salmon. Add mayon- 

 naise, chili sauce, pimiento, green pep- 

 per, onion, and curry powder. Blend. 

 Chill. Cut eggs in half lengthwise and 

 remove yolks. Place salmon mixture in 

 egg whites. Garnish with parsley. 

 Makes 36 canapes. Use egg yolks in 

 other appetizers. 



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