Pike Rolls with Cucumber Stuffing

2 pounds pike fillets % teaspoon salt

Salt and pepper 4 teaspoon thyme

% cup chopped onion 2 cups soft bread crumbs
4 cup diced celery % cup chopped cucumber
% cup butter or other fat % cup dairy sour cream

Season fillets with salt and pepper. Cut into strips about 3x6
inches. Coil strips inside 12 greased muffin tins. Cook onion
and celery in fat until tender, about 5 minutes. Add seasonings.
Toss with bread crumbs and cucumber. Place stufing in pike
rolls and top each with 1 teaspoon of dairy sour cream. Bake
in a hot oven (450°F.) 15 to 20 minutes or until cooked.

Makes 6 servings.

SALMON (Atlantic)

7 he Atlantic salmon spends part of its life
in fresh water and part in the sea. It is eagerly sought by anglers
in the freshwater stage of its life. If you are fortunate enough to
have one of these salmon in your possession, try this recipe.

Panfried Salmon a4 la Meuniére

2 pounds salmon 4 teaspoons lemon juice

¥% teaspoon salt 2 tablespoons finely chopped
¥ teaspoon pepper parsley

% cup flour 6 tablespoons butter

Salad oil for frying

Cut fish into serving-size pieces. Season with salt and pepper.
Dust lightly with flour. Fry in 4 inch hot salad oil until golden
brown (about 5 minutes on each side). Place fish on heated
platter. Sprinkle fish with lemon juice and parsley. Drain oil from
pan. In cleaned frying pan, heat butter until it browns lightly
and begins to smell of nuts. Pour over fish and serve immediately
while butter is still foaming.

Makes 6 servings.

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