Ingredients:

3 1/2 lb Salmon
1 Lemon
1 tbs Vegetable Oil or butter
Salt and Pepper to taste

Preparation:

Lay a piece of silver foil, large enough to wrap the salmon in a very loose parcel, on a baking tray.
If the salmon is to be served hot, grease the foil with the butter, or use the oil if serving the salmon cold. Thinly slice the lemon and put about half on the foil. Put the salmon on top, with a few slices of lemon inside and lay the rest of the lemon along the top of the salmon.
Season generously and wrap loosely, making sure the edges are securely folded together so that no steam can escape. Put into a medium oven, 180C, for 10 minutes per pound.
If serving hot, take it out of the oven and let it stand for a further 10 minutes.
If serving cold, leave the salmon in the foil for two to three hours.

To serve: Unwrap salmon and gently pull off the skin.

Ingredients:

2 pounds trout filet
1 egg
1 cup milk
flour
1/2 cup butter
1/3 cup slivered almonds
juice of 2 lemons
2 tbls Worcestershire sauce
1 tblsp chopped parsley
salt and pepper to taste

Preparation:

Salt and pepper the trout. Dip in batter (1 beaten egg and 1 cup milk). Drain. Dredge in flour.
In a skillet, melt the butter and saute the trout about 5 to 8 minutes (or until goldn brown).
Remove the trout and place on a warm platter. Add almonds to your skillet and brown lightly. Add the lemon juice, Worcestershire sauce and parsley.
Heat through and pour over the fish.
Makes 3-4 servings.

Ingredients:

3 cups cold salmon
1 cup cream
2 T. butter
1 T. flour
1 egg
pepper and salt to taste
flour to roll croquettes in
crumbs
fat (for deep frying)

Preparation:

Flake the salmon into small pieces and make a white sauce from the butter, flour and cream.
Cook until smooth and creamy, then add salmon and seasonings. Just before taking from the fire, add one well beaten egg and spread on a buttered plate.
When quite cool, roll into small croquettes with flattened ends.
Roll in flour, egg, crumbs and fry in deep fat.