38 SEA FOODS

FISH COCKTAIL

Cevichi or Poisson Cru

Rock cod, cod or Red Snapper, cut into 4” cubes.

Marinate in lemon juice for 3 hours or more. (Even overnight).
(Note: Do not add salt to marinade)

Add:
chopped onions tomatoes
green pepper hard cooked eggs

Season with salt and pepper

Add chili sauce and dash chili powder to colour and spice.
Lynne Cove — ““Dalua’”’

SOUSED SALMON

This is delicious as a snack or for a lunch. It has the advantage of keeping
without benefit of ice.

Pack cooked leftover salmon in a bowl with thin slices of onion. Pour
over this a hot brine made from boiling water, vinegar, sugar, salt and
pickling spices together. Let stand for several hours or overnight.

Liquid saved from sweet or sour pickles may be used instead of brine.
Just boil, adding more salt or spices to taste, and pour over salmon and
onion rings.

Aubin Fairley — “Erica”
KEDGAREE
¥% Ib. smoked cod or fresh cod and boil or bake in milk and then flake.
3 - 4 hard cooked eggs, chop or slice.
1% cups cooked rice.
Salt, pepper, parsley and sage to taste.

Combine flaked fish with rest of ingredients and fry in butter. Serves 2.
Serve with green salad.
Lynne Cove — “‘Dalua”’

SMELT — TOMATO FRY

2 Ibs. smelts 4 large tomatoes, sliced
1 egg, beaten 1 tsp. sugar

2 tbs. milk 1 tsp. salt

1 tsp. salt 2 tbs. minced parsley

1 cup dry bread crumbs, cracker
crumbs or flour

Trim off heads and tails of smelts. Clean and wash. Combine egg, milk
and salt. Dip fish in egg mixture, roll in crumbs. Panfry in hot fat. When