Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 1 lb. of salmon (tail end)
  • ¼ lb. bread soaked in milk
  • 1 lb. butter, salt, pepper and nutmeg.

For the garnish

  • A few cooked mushrooms, crayfish or prawns, slices of pickled cucumber, fresh peas, and a little sour cream or smetana.


Chop the salmon coarsely and work with the butter and bread, mixing thoroughly and seasoning with salt, pepper and a little nutmeg. Shape into flat rissoles in the shape of a cutlet and cook in butter till lightly browned on both sides. Place on a hot dish and garnish with the above-mentioned ingredients. Serve with smetana.