- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
Tinned fish is such a great store cupboard ingredient. I keep tins of both salmon and tuna in my cupboard all the time. They are great for sandwiches, casseroles, etc. They are also quite economical as opposed to fresh fish. Here are some other recipes which use tinned salmon:
LEMON SAUCED SALMON PATTIES - Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups. Baked until crisp on the outside, meltingly tender inside. Serve warm with a lush creamy lemon sauce. Almost like a Salmon Croquette without the deep frying!
FRENCH CANADIAN SALMON PIE - This is an old family favorite, having been passed down from generation to generation. You can use leftover cooked salmon or tinned salmon. In the old days it would have been leftover cooked salmon. It has a really tasty filling of salmon, mashed potato, onion and herbs, nestled in between two flaky buttery crusts. This is absolutely delicious. I usually make several at a time, freezing them for later use.
Elizabeth's Salmon Casserole
Ingredients
- 2 (6.6 oz/160g) tins of skinless, boneless salmon (I buy Connetable Wild Alaskan Pink Salmon. You can also use one large tin of regular pink wild salmon, drained, skin and bones removed)
- 4 medium potatoes, peeled and cut into cubes
- 1 cup of frozen peas (Just measure with a large coffee mug)
- 2 TBS butter
- 2 TBS plain flour
- 1 medium onion, peeled and chopped
- a dash of hot pepper sauce
- salt and black pepper to taste
- 1 cup (240ml) ounces milk
- 1/2 cup (120ml) single cream (half and half)
- 1 slice of thick white bread made into crumbs (about 1 cup)
- 1 TBS butter melted
Instructions
- Butter a shallow 4 cup/2 pint baking dish. Pre-heat the oven to 180*C/375*F.
- Place the cubed potatoes into a saucepan and cover with slightly salted water. Bring to the boil. Simmer for about 10 minutes. (You want them almost cooked, but still retaining their shape.)
- Drain well, and place in a bowl. Flake the salmon and mix it into the potatoes along with the frozen peas. Set aside.
- Make the sauce as follows. Melt the butter in a saucepan and add the onions. Cook, stirring until the onions have softened.
- Whisk in the flour. Cook for one minute.
- Whisk in the milk and cream. Cook and stir until the mixture bubbles and thickens. Season to taste with salt and pepper and hot pepper sauce.
- Pour the cream sauce over the potato mixture, stirring gently to combine. Spread into the prepared baking dish.
- Mix the bread crumbs and butter together. Sprinkle evenly over top of the casserole and then bake in the heated oven for about 30 to 35 minutes, until bubbling and nicely browned on top.
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There were a few other recipes about, but I found them to be highly pretentious and not at all in line with what I think London Cheesecakes should be. This is an old, old favorite of Londoners and people in the home counties in general. They would never have been pretentious.
I have read also that they might have been served in schools and that even Greggs had them at some point, and maybe even still do in some places.
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
If you are a fan of traditional British bakes, cakes, and teatime treats, you might also enjoy the following recipes:
TRADITIONAL ECCLES CAKES - I have been making these delicious pastries from a recipe given to me by a friend back in the mid 1970's. They are totally gorgeous. Buttery puff pastry filled with a sweet, fruity filling. They are named after the English town of Eccles, which is a town in the historic county of Lancashire and in the ceremonial county of Greater Manchester. They are a Lancashire food tradition and are actually traditionally enjoyed along with a wedge of Lancashire Cheese!
MARY BERRY'S VICTORIA SANDWICH CAKE - This lovely sponge cake graces many a teatime or celebration table in the U.K. Composed of equal weights of self rising flour, eggs, butter and sugar, it is a very simple cake to make. I have provided weights and measures for three sizes. This is lovely filled with jam and dusted with sugar to serve. It is so delicious it needs nothing more, although you will often see it filled with a layer of vanilla butter cream along with the jam. Very, very nice.
London Cheesecakes
Ingredients
- 5 TBS (70g) softened butter
- 5 1/2 TBS (70g) caster sugar
- 1/2 cup (70g) plain all purpose flour
- 1/3 cup (30g) ground almonds
- 1 tsp baking powder
- 1 large free range egg (medium in the U.K.), lightly beaten
- pinch salt
- 1 tsp almond extract
- 1 sheet of all butter puff pastry (mine was 10 inches square)
- 2 to 3 TBS raspberry jam
- 1 2/3 cup (200g) icing sugar
- 2 1/2 TBS water (or as needed)
- 1/2 cup (50g) shredded or desiccated coconut
Instructions
- Thaw your pastry out in the refrigerator overnight. Take out about 10 minutes before you want to bake.
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking tray with some baking parchment.
- Make the frangipane first. Cream the butter and sugar together until light and fluffy. Beat in the egg, almond extract and salt.
- Whisk in the flour and ground almonds until thoroughly combined. Set aside.
- Unroll your puff pastry. Using a pastry wheel or pizza cutter, cut into 10 squares. This all depends on the size of your sheet of pastry. You may want to cut them into rectangles. Cut according to the size of your pastry.
- I cut the paper the pastry was sitting on apart around the squares with some kitchen scissors for ease in transferring to the baking tray. Transfer to the baking tray leaving some space in between each.
- Using the bottom of a measuring spoon, make a hollow dip in the center of each square. Fill these with 1/2 tsp of raspberry jam. (Do not be tempted to overfill.
- Spoon or pipe the frangipane cake batter over and around the jam to enclose it completely.
- Place into the preheated oven and bake for 20 to 25 minutes until well risen and the pastry is golden brown on the bottom, set on the top and the cake is also golden brown. Remove from the oven and leave to cool completely.
- Once cold, whisk the icing sugar together with just enough water to give you a thick, yet spoonable, frosting.
- Spoon this frosting over the cake to cover completely as best as you can and sprinkle coconut over top.
- Leave to set the icing completely before serving. Store any leftovers in an airtight container.
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- 1 cup + 1/2 TBS (115g) self rising flour (see notes)
- 1/4 tsp kosher salt
- 1/2 cup (115g) butter
- 1/2 tsp mixed spice (see notes)
- 1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
- 1/4 cup (47g) sultana raisins
- 1/4 cup (47g) raisins
- 1/4 cup (47g) dried currants
- 1 large free range egg, lightly beaten
- 1/3 cup (80ml) whole milk, or as needed
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and allspice. Mix well and store in an airtight container out of the light for up to 6 months.
If you are a fan of enjoying something along with a hot drink and you enjoy traditional British bakes, you might also enjoy the following!
SIMPLE BRITISH MALT LOAF - This delicious loaf is lovely and squidgy, filled with loads of fruit and low in fat. It is a real British favorite of mine. Malt loaf is a sweet quick bread, made with malt extract, lots of raisins and whole grain flours. It has a chewy dense texture and is beautiful served sliced and spread with butter along with a nice hot cup of tea. It is also a great keeper1
VINTAGE LEMON DRIZZLE CAKE - Who doesn't enjoy a nice moist slice of lemon drizzle cake! Not me, that's who! I love any lemon drizzle cake and this vintage recipe is one of the best! Most modern lemon drizzle cakes are baked as loaves and will have a crunchy lemon drizzle on top. Those are mighty tasty for sure. this one is baked in a single round layer and topped with a sticky lemon syrup while still warm. It soaks into the cake adding to its scrumptiousness!
Old Fashioned Tea Cake Slices
Ingredients
- 1 cup + 1/2 TBS (115g) self rising flour (see notes)
- 1/4 tsp kosher salt
- 1/2 cup (115g) butter
- 1/2 tsp mixed spice (see notes)
- 1/2 cup plus 1 1/2 TBS (115g) caster sugar (finely granulated sugar, or fruit sugar)
- 1/4 cup (47g) sultana raisins
- 1/4 cup (47g) raisins
- 1/4 cup (47g) dried currants
- 1 large free range egg, lightly beaten
- 1/3 cup (80ml) whole milk, or as needed
Instructions
- Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8 by 8-inch baking tin and line with some baking paper. Set aside.
- Sift the flour into a bowl along with the salt. Drop in the butter. Rub the butter into the flour using your fingertips. It will end up a bit like a paste, but don't worry that is as it should be.
- Stir in the sugar and the mixed spice, mixing well together and then stir in the dried fruit.
- Stir in the beaten egg along with the milk, adding only enough milk to give you a soft droppable batter.
- Spoon into the prepared pan and smooth the top over using an offset spatula or the back of a metal spoon.
- Bake in the preheated oven for 15 minutes. Turn the oven off and leave the cake in the oven for a further 5 minutes.
- Remove from the oven and place the tin on a wire rack to cool completely before dusting with more sugar (if desired), lifting out and cutting into slices to serve.
- This is delicious as is but is also really decadent if you butter it. Oh, my, my . . .
Notes
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain flour.
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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