Recipe - Teno Salmon

Three fourths pound Salmon, per person
Water, butter, salt

Cross cut 1inch slices from the salmon. I prefer slices about the size of
my palm but also smaller ones will do. Use toothpicks to bind them into
round cutlets.

Pour about One fourth inch water into a frying pan and bring it to a boil. Add
cutlets and simmer until the water has evaporated. Turn cutlets once during
cooking.

Add butter, fry lightly on both sides. Add salt to taste and remove
toothpicks.

Serve with boiled or mashed potatoes and cut or sliced up lemon. (Lemon is not
traditional, but...)

NOTES:

* Traditional salmon dish from Lappland This is the traditional way to
prepare salmon on the river Teno (the northern border river between Norway
and Finland).

: Difficulty: very easy.
: Time: 5 minutes to prepare, 20 minutes to cook.
: Precision: don't let water cover the cutlets.

: Simo Salanne
: Dava Information Systems, Helsinki, Finland
: seismo!mcvax!penet!davasun!sos

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini