Village Squire, 1975-11, Page 25and place side by side in a pyrex
hakingdish. Mix 2 tablespoons cider
vinegar, 6 tablespoons salad oil, 1 teaspoon
sugar, 2 tablespoons tomato paste, 1
teaspoon salt, and '/2 teaspoon pepper.
Pour over fish. Cover the dish and bake in a
slow over. for 10 minutes. Cool and let
stand for at least 24 hours. Serve with
cucumber or salad.
Some like herring in sour cream. Clean,
skin and hone 2 salt herrings. Soak the
fillets overnight in cold water. Drain and
cut into serving size pieces., Arrange on a
plate and sprinkle generously with
chopped chives. Cover with sour cream or
serve with sour cream added to taste.
This 'recipe requires fresh salmon and
fresh dill. The dill must be feathery and
not gone to seed. You need two 11/2 to 2
pound fillets from the centre cut with skin
on. Mix 3 tablespoons coarse salt, 3
tablespoons sugar, and 1 teaspoon of
coarsely ground black pepper. Rub the
flesh and skin sides of both fillets with the
mixture being sure to use it all. Place a
layer of dill on the bottom of a pyrex baking
dish and on that place one fillet, skin side
down. Now cover this with dill and place
the second fillet on with skin side up. Cover
with a layer of dill and press down with a
board. Put a good heavy weight on the
board and refrigerate for 2 to 4 days.
At serving time scrape off the dill and
spices. Slice very thinly diagonally with a
sharp knife. Garnish with fresh dill and a
sauce made by stirring together 3
tablespoons vinegar, 3 tablespoons oil, 3
tablespoon.. prepared mustard, two table-
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