Classic Stuffed Eggs With Salmon Filling
This quick, traditional party platter of stuffed eggs with salmon filling dates back to 1915 — I snatched it and modernized it from a delightful cookbook of Canned Salmon recipes. It will be a festive dish for any Easter or spring gathering you have in store.
In the early 1900’s in America, canning was a newfangled — and more sanitary method to preserve fruits, vegetables, and even chopped up meat. And many dishes were served up atop a sheet of lettuce and smeared with mayonnaise, which was all the fashion of the period.
Most of the salmon came from the Pacific Northwest of the United States, and the next year after this publication, which was handed out at the Panama Pacific International Symposium, a sort of world-fair event, the North American salmon fishermen saw a crisis that has continued throughout American history.
Declining salmon population in the Pacific Northwest have been consistent since the 1800s, and like many creatures, it’s been man who has drive many wild salmon stocks in the Pacific Northwest to the brink of extinction. Once one problem was fixed, another always seemed to intervene. Our salmon stock has battled crisis of habitat, hatcheries, dams, fisheries, and watershed management, never to (yet) re-emerge with the salmon population back on top again.
Most of our current stock of canned salmon nowadays comes from overseas or Alaskan fish farms. In fact, 98% of the salmon we currently consume in America has never been in the sea.