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Teno Salmon

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      Title: TENO SALMON
 Categories: Fish, Lapp
      Yield: 1 Serving
 
    3/4 lb Salmon, per person
           Water, butter, salt
 
  Cross cut 1-inch slices from the salmon.  I prefer slices about the
  size of my palm but also smaller ones will do. Use toothpicks to bind
  them into round cutlets.
  
  Pour about 1/4 inch water into a frying pan and bring it to a boil.
  Add cutlets and simmer until the water has evaporated. Turn cutlets
  once during cooking.
  
  Add butter, fry lightly on both sides.  Add salt to taste and remove
  toothpicks.
  
  Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not
  traditional, but...)
  
  NOTES:
  
  *  Traditional salmon dish from Lappland -- This is the traditional
  way to prepare salmon on the river Teno (the northern border river
  between Norway and Finland).
  
  : Difficulty:  very easy.
  : Time:  5 minutes to prepare, 20 minutes to cook.
  : Precision:  don't let water cover the cutlets.
  
  : Simo Salanne
  : Dava Information Systems, Helsinki, Finland
  : seismo!mcvax!penet!davasun!sos
  
  : Copyright (C) 1986 USENET Community Trust
 
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