Tinned salmon

Mrs_Chip

Pink is slightly softer, has less flavour and is err... pink! Red salmon altogether more 'meaty' and has quite a bit more flavour and is (yes you've guessed it) red!

Jojo_the_Tightfisted

YORKSHIRELASS wrote: »

Thanks guys, havent made fishcakes in ages so I am definitely going to give those a go. Thats something I hadnt thought of. I feel a bit guilty because the tins came from my husbands Gran and I think she saw tinned salmon as a bit of a luxury so I really feel like I should make use of it.

Have just remembered that we used to have tinned fruit cocktail for pudding after the salmon sandwiches and I havent had that for years either. I feel a retro Sunday tea coming on!!!

A bit of a luxury? Do you know how much that stuff set her back? Now that's guilt for you!

YORKSHIRELASS

Jojo_the_Tightfisted wrote: »

A bit of a luxury? Do you know how much that stuff set her back? Now that's guilt for you!

Oh my goodness you are right. Have just looked on Asda and its £4.98 a tin - I didnt realise it was that expensive. Now I really have got to use it up havent I?

valk_scot

I still do the bread thing at meals, though not with pudding admittedly. But there's always a basket of rolls or a loaf to slice in the middle of the dinner table. How else do you sop up the gravy or fill up ravenous teenagers? No wonder some folk complain about needing so much expensive meat to fill up their families.

The french do the bread thing too btw...there's always a basket of sliced up baguette on the restaurant table, right up to the cheese course, and it gets refilled as often as required.

I don't usually put butter out though. If the bread is nice stuff it doesn't need it and my family have been raised on mostly butterless bread. I was at a market the other day and bought a loaf of very appealing looking seeded bread after nagging from my offspring, who then proceeded to eat it in chunks as we went round the rest of the market. Apparently it was gorgeous...I don't know though as I wasn't fast enough to get a piece! We got some strange looks though from other folk...not because the kids were eating, as there were plenty of people with greasy pastries or cheap hot dogs in their hands, but because I think they were thinking.."Poor kids...their mum won't even buy them a hot dog mean cow", lol. Seriously though my kids wouldn't thank you for a market hot dog, even if I was prepared to buy them one.

anniewoo

meritaten wrote: »

none of us seem to know why we were given bread and butter with our tinned fruit and Evap milk or tinned cream! cant be a regional thing can it? I am from south wales ..........where are all you Tinned fruit with bread and butter eaters from?

I am from the Midlands,but my family never had much money when I was a child so I guess,as others have said,that it was a way to fill us up.

suzybloo

Tinned salmon mashed up with squeeze of lemon juice, salt and black pepper is lovely in toasties too.

BTW Tesco has the birds packet trifle on BOGOF just now, at £1.28, so thats a nice wee cheap retro pudding!(and you still get the tiny packet of sugar strands!)

pineapple

I think the OP was looking for ways to disguise the 'salmony-ness' in which case fish cakes seem the way to go. Mix with well seasoned mashed potato and perhaps some dill or tarragon etc, coat with breadcrumbs and fry. Lemon and mayo to taste and 'job's a good un'.
In one sense a bit of a waste given the price - but I guess if you don't like it you don't like it!
BTW mummyjane I think the idea of a swap was very good!

Evil_Olive

After opening tin, push the tin lid down onto the salmon inside hard whilst letting the brine drain out to get rid of a large proportion of the moisture. Remove skin, flake it & mash it with a fork, stir into a mixture of mayonnaise and sour cream/plain fromage frais (heavier on the sour cream/plain fromage frais for my personal preference) with black pepper and lots of dried dill. then stir into cooked pasta so that it warms slightly for a yummy dinner or use to coat new potatoes for potato salad with a twist.
Is nice with bits of red/green/yellow pepper chopped small and a little white wine stirred in as well.
Works even better with pink salmon which is also cheaper and also good made with tuna chunks/flakes though I'm not sure about adding the wine with tuna.

Gracie_1827

I used to do a fresh salmon hotpot, when I could afford it. But I was given a few tins of salmon so tried it with that and it's quite nice.
Thinly slice potatoes and onion and layer in a shallow dish with seasoning and knobs of butter. Pour in half pint of bouillon stock (I make mine with powder), cover with foil and bake for about 1 hour or until soft. Lift out and remove foil, then I slide chunks of salmon under the top layer of potatoes, dot a bit more butter on top, turn the heat up on the oven and put back in for about 20 mins. enough time do do some veggies.

I also had bread and "marge" with tinned fruit and "cream" on Sundays...I used to dip my bread in the evap. milk:o

meritaten

I just thought that it was strange how Sunday tea would be sandwiches - followed by tinned fruit Evap Milk or tinned cream and...........bread and butter! jeez - we ate a lot of carbs those days - and how many obese kids did YOU know? I can only think of one in our school and she had a 'disorder of a gland apparently'! certainly many kids could be described as 'well built' - but not to the point of obesity like too many are these days!