TIPS ON SERVING SALMON

To flake Canned Salmon. Drain, remove from can, and with fork or
sharp pointed knife, remove skin. Flake into pieces as required (large pieces look
and taste better).

For soufflés and baked dishes. When you flake salmon for soufflés and
baked dishes, reserve some large pieces to lay on top just before baking. Salads, too,
are more delectable if garnished with larger flakes or pieces of salmon.

For salads, it’s nice to turn the salmon out of the can in one piece, divide
lengthwise and remove bones . . . then put back together in cylindrical shape to
serve.

To slice Canned Salmon. Drain salmon and turn out in cylindrical shape.
Heat thin sharp knife in boiling water. Stand salmon upright and cut horizontally,
with quick saw-like strokes, into even rounds or circles.

Use juice from Canned Salmon. Keep in covered container, for use in
making fish sauces, chowders, and blending flavors in salmon dishes. Canned Salmon
juice is the carrier of “sunshine” vitamin D, which is the mason that builds strong
teeth and bones. Calcium and phosphorus, which are the building materials for
strong teeth and are needed along with vitamin D, are also contained in salmon
juice and bones.

Salmon juice sauce (for cold salmon dishes). Mix equal parts of the salmon
juice and vinegar with slices of red peppers and onions.

Cocktail canapés and afternoon tea dainties are superb made with
Canned Salmon flakes. The salmon that comes in half-pound tins breaks into
large, attractive pieces.

On crackers. Canned Salmon large-size flakes on crackers with a dash of lemon
juice or Worcestershire sauce make delicious after-school snacks and midnight
suppers. For this use, too, the salmon in half-pound tins is perfect.

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