Tuesday, July 26, 2011

Esther Fernandez-Morera's Salmon Paste

Esther (or “Sonia,” her stage name as an assistant to the magician, my father, "El Gran Dary") Fernandez-Morera’s Salmon Paste Recipe
My mother, que en paz descanse, taught me this recipe many years ago, when I was still living in California and going to Foothill College, or perhaps I was already at Stanford, I don’t remember.  It is easy to make and very nutritious and tasty.  It is loaded with protein.  It can keep in the refrigerator for about 5 days.  The garlic in it helps preservation.
One 14.75 oz. (418 g.) can of red or pink Salmon, such as Pillar Rock.
3 eggs, boiled.
4 cloves of garlic, cut in very small pieces or equivalent (bottled garlic is ok; use two teaspoons of bottled garlic).
1/3 large onion, cut in very small pieces.
8-10 full tablespoons of mayonnaise, preferably with all the fat, for taste and calories; non-fat or low fat is ok but less tasty of course.
1/2 teaspoon of herbs seasoning in powder form; I prefer Garlic & Herbs by Ms. Dash.
1/3 teaspoon of cayenne pepper.
½ teaspoon of Worcestershire sauce.
½ teaspoon of Soy sauce.

Start boiling the eggs in a soup pan with water (well, someone might want to use wine, or who knows what) for about 5 minutes.  Use a timer of course.
While the eggs boil, chop the onion and the garlic and mix them in a soup bowl.
Open the Salmon can on one end and cut the metal all around but not completely so that you can use it as a sort of lid.  Walk over to the dog dish and pour most of the liquid in the dog dish holding the salmon in with the lid.  Dog loves licking the liquid (using this recipe at dog feeding time has the advantage of one’s being able to pour the liquid over the served dog food; dogs love it).  If you don’t have a dog (too bad) just pour the liquid in the garbage can, unless you have other cooking plans for it.  Empty the Salmon into a large soup dish or other large bowl.  Break down the salmon with a fork.
Pour the mayonnaise over the salmon and mix it well.  The amount of mayo should not obliterate the flavor of the salmon, merely complement it.  Start with 8 tablespoons.  Feel free to taste the mixture for flavor and add more mayo if you wish.  Do not use the same fork or spoon you use to taste for further mixing.
Pour the mixed onion and garlic on the salmon and mayo mix.  Mix well with a fork.
If eggs are ready, take them out and place them inside a container with cold water from the faucet.  When one is cool enough, peel the egg.  Place it on a cutting board.  Then cut it up, first by half, then again by half.  Do the same with the other eggs.  You will end up with four pieces for each egg.
Pour the cut boiled eggs into the salmon mixture.  Mix it.
Pour the seasoning and the cayenne.  Mix it.
Pour the Worcestershire sauce.  Mix it.
Pour the Soy sauce.  Mix it.
Esther Fernandez-Morera’s Salmon Paste is ready to be spread (or, which I prefer, plopped on the bread using a soupspoon) on toasted bread (which you may have already toasted in the toaster) or untoasted bread.  Either sliced whole wheat bread or whole wheat pita bread works well with this salmon paste.  It makes I don’t know how many servings; it depends on how much one eats.  Leave unused paste in the same bowl, cover it with see-through plastic wrap and refrigerate.

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