recipe comes from The
Geat British Kitchen web site and has been reproduced
with the permission of The British Food Trust which
runs the site.
British Food Trust website is a major resource for all
those in the UK and around the world who are enthusiasts
for British cooking, its past traditions and future
potential. Most of the recipes on Trust's web site are
indeed traditional and, taken together, define the legacy
of British Cuisine. But of course cooking and recipes
are ever-changing, no more so than
with British cooking, which has always been hugely influenced
by other cultures, many of which are now part and parcel
of our contemporary cuisine. The Trust's overriding
interest, then, is not that everything in the Kitchen
should be the pre-War idea of British, important though
that foundation is, but to share and enjoy the rich
diversity of the culinary life that is readily found
in the British Kitchen today (wherever in the world
that Kitchen may be!).
Trust is a registered charity (Number 1064844), the
aim of which is to stimulate the awareness and involvement
of the general public in British food and cooking and
to foster the production, supply and consumption of
visit the The Great British Kitchen web site for recipes
or to find out more about The British Food Trust <click
salmon was very popular in the eighteenth century. There
are a number of variations and this one comes from Newcastle-upon-Tyne.
x 175g Salmon steaks (6 oz)
15g Ground mace and ground cloves well mixed
50g Butter (2 oz)
the oven to 180 °C / 350 °F / Gas 4.
the salmon steaks and season with the spices and a
in a well-buttered ovenproof dish and dot with butter.
Cover with a lid or piece of foil and bake for 30
- 40 minutes, occasionally basting the steaks with
out the salmon steaks and allow to drain well. Allow
to cool a little, then remove all skin and bones and
flake the flesh finely.
in 4 - 6 ramekin dishes and press down well.
the melted butter over the fish to seal, and leave
well chilled, as a starter, with buttered crusty bread