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KOKT LAX (Boiled Salmon -- with Mayonnaise), Norwegian
Center cut of salmon is best. Rinse and wipe fish. Boll vegetables with other ingredients in 2 cups water for 30 minutes. Strain. Place salmon in kettle end cover with broth. Add sauterne wine (or vinegar mixture) end enough water to cover fish. Poach very gently 30 to 40 minutes, depending on size. Taste broth end add more seasoning, if necessary. Remove from heat end cool in broth. Skim. Chill in refrigerator a few hours (or until next day). Arrange on attractive platter and garnish lavishly with parsley or chicory, whole pickled beets end sections or herd-boiled eggs. If you have access to fresh dill, there is nothing as delicate as a feathery bouquet of this herb pieced on top of the fish. Serve with mayonnaise.
Contributed by , 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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