Salmon Stuffed Potatoes (1940)

Item# Recipe-250-Fish-and-Seafood-Recipes-Salmon-Stuffed-Potatoes

Product Description

Salmon Stuffed Potatoes (1940)
Salmon Stuffed Potatoes


6 medium Potatoes

1/3 cup Hot Milk

1 Egg, well beaten

1 teaspoon Salt

1/4 teaspoon Paprika

1 tablespoon Lemon Juice

1-1/2 cups Flaked Cooked Salmon

1/3 cup Minced Onions

2 tablespoons Butter

Buttered Crumbs

Bake potatoes, remove from oven and split lengthwise into halves. Scoop out potatoes, mash and add milk, egg, salt, paprika, and lemon juice; beat until light and fluffy. Fold in salmon and onions which have been sauteed in butter. Refill potato shells, sprinkle with buttered crumbs and bake in moderate oven (350 degrees F.) 20 minutes.

Serves 6.


Taken from "250 Fish and Sea Food Recipes." Edited by Ruth Berolzheimer, Direct, Culinary Arts Institute. Published by Consolidated Book Publishers, Inc., Chicago, IL, USA, 1940.

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