Title: Teno Salmon
Categories: Fish Lapp Blank
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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