When smoked salmon can be secured, it makes a
splendid fish for boiling.
If it is cooked until tender and then served
with a well-seasoned sauce,
it will find favor with most persons.
Freshen smoked salmon in warm water as much as
seems necessary, remembering that the cooking
to which it will be subjected will remove a
arge amount of the superfluous salt.
Cover the salmon with hot water, and simmer
slowly until it becomes tender.
Remove from the water, pour a little melted
butter over it, and serve with any desired sauce.
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