SPREADS

SALMON SPREAD

1 pint canned salmon

½ cup celery (chopped fine)

1 small onion (copped fine)

1 tbsp. Vinegar

½ cup mayonnaise

Dash pepper

Combine ingredients. Serve on crackers or rye bread.

SMOKED FISH SPREAD

1 ½ lb. Smoked fish

2 tsp. Finely chopped celery

1 tbsp. Sweet pickle finely chopped

1 minced garlic clove

2 tsp. Minced onion

1 ½ cup mayonnaise

1 tbsp. Mustard

Dash Worcestershire

2 tbsp. Chopped parsley

Remove skin and bones from fish and flake well. Mix all ingredients together and chill 1 hour before serving.

KEDGEREE

2 cups smoked fish (flaked)

4 hard-boiled eggs (chopped)

½ cup light cream

2 cups cooked rice

¼ cup butter

2 tbsp. Minced parsley

Salt, pepper, paprika to taste

Rice should be fluffy and properly cooked according to package directions. Combine hot rice with remaining ingredients in double broiler. Heat and pour into serving dish. Garnish with paprika and serve immediately.

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