Recipe: Baked stuffed salmon

Ellen Lewers prepares recipes using as many local ingredients as possible

May 5 is the traditional Easter date for the Orthodox Christian Church. Their foods at this most special time is representative of their deep faith.

Baked Stuffed Salmon

5 lbs. salmon

1 med. onion

1 1/2 cup toasted bread crumbs

2 beaten eggs

oil

chopped parsley

bay leaf

salt and pepper

Scale the fish and skin it, careful not to tear it. Wrap the skin in wax paper and put in the fridge. Cut the fish into medium size pieces, cover with water and add salt and pepper, bay leaf, chopped onion, a sprig of parsley and boil for 25 minutes. Lift meat from fish stock and remove all the bones.

Put meat through the meat grinder. Add bread crumbs, oil and eggs, parsley and chopped onion and season to taste. Mix well. Stuff the skin with the mixture, shaping it into a fish. Sew it up.

Place fish in a pan and add a little fish stock, bake for 3/4 hour at 300 ‘ F.

Remove from pan and cool. Serve with lemon.

For some local food, make a chive pesto with 2 cups of your fresh chives

1/4 cup olive oil

1/2 cup packed chopped parsley

2 tbsps. of either almonds, walnuts or pine nuts

1 garlic clove

2 tsp. lemon juice

salt and pepper.

Blend and pour over your freshly scrubbed, fingerling potatoes, halved lengthwise and bake for 45 minutes at 425’ F.

You may want to make more than required in this recipe as they are delicious. Make pesto from dill as well as the traditional basil.

Ellen Lewers mrslewersfarmhouse@shaw.ca