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Salmon casserole

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Ingredients/Components

Parsley - 1 item
Butter - 1/4 c
Salt & Pepper - 1 item
Thick White Sauce - 3 c
Wide Egg Noodles, boiled - 1 pkg
can Red Salmon - 1 item
can Pimentos - 1 item
small Onion, chopped fine - 1/2 item
Hard Boiled Eggs, sliced - 2 item
Tangy American Cheese, grated - 1 c

How to make salmon casserole:

Lutefisk is referred to by many, even Norwegians, as "the piece of Cod which passeth all understanding".

In the days before refrigeration, Norwegians used to preserve their beloved torsk (cod fish) by drying to the hardness of a board then stacking the fish like firewood to store. In order to eat the fish, it had to be tortured by soaking first in water for several days, then in lye for as long as a week to loosen the flesh, and finally in water again for up to a week to rinse out the chemicals. Then it was cooked.

Today, Lutefisk can be purchased ready-to-cook, but only at Christmastime -- unless you live in Minnesota. I usually get mine at Point Loma Seafood.

1. Cut the fish in approximately 3 inch squares.

2. Rinse in cold water.

3. Place in a cheesecloth bag

4. Place fish in kettle when the well-salted water boils.

5. After fish has been added, bring the water back just to boiling.

6. Remove kettle from heat.

7. Let fish remain in hot water until it softens. About 30 minutes.

8. Drain, unwrap, and serve hot with melted butter.

Recipe categories: Lunch/snacks, Main dish, Casseroles.

Rating:

3.8

Average rating: 3.8, total votes: 4

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