I thought I would tell you a little story. A fish story.
I lived in Gold River for a few years, right on the West coast of Vancouver Island. I worked as the chef in the Gold River Chalet there and spent all my spare time fishing for steelhead in the rivers, and for salmon in saltchuk. I enjoyed it so much I got my guiding license and worked as a guide in my spare time.
One morning shortly after I got my license, I was sitting in the chalet having a coffee, when two doctors from Seattle whom I knew fairly well came in and took the next booth. They had capsized their boat in a canyon and could not get it out. They wanted to hire me to get it out, and like an idiot, I agreed.
One of the doctors and I climbed into the canyon and managed to get the boat right-side up. We jumped in with the intention of riding the boat down through the rapids, but before we got anywhere, the boat wedged into a slot between a huge rock and the steep canyon wall. There was no way out except to climb the wall.
In the meantime, the other doctor, who was walking in the canyon rim, saw all the gear floating down the river and thought we had drowned. He rushed back to town to get the RCMP and the Fire Department with their climbing gear, hoping he wasn’t too late.
Myself and the doctor started to scale the 200 yard canyon wall, but he was overweight, out of shape and not used to climbing canyon walls. We did not get very far before he was too beat to go on. Lucky for us the rescue crew climbed down with the help of the safety line and helped us out.
The boat stayed in the canyon for about a month, then we had a storm and the high water pushed the boat out of its prison. It broke into a million pieces and there were bits and pieces washing up all along the river for a month.
Now lets get to a recipe. This one is for a spread that is simply out of this world. Not only that, but it is easy to make as well.
Two 14 oz. cans smoked mussels
1 tin lobster paste
1/4 cup sour cream
1 tbs. minced stuffed olives
1 tbs. minced green onion
1 tbs. green pepper
1 tbs. chopped parsley
2 hard boiled eggs, chopped
Combine all the ingredients and let sit in the fridge overnight. Make some canapés from bread and add the spread generously. This is also great on crackers of all kinds and especially on Ritz. I think you will like it.
Next we have a recipe for Herring in a White Sauce
2 medium onions, minced
2 tsp. margarine
3 cups basic white sauce
1 small jar roll-mops similar herring
Chop the roll-mops rather fine. Add the white sauce and let simmer gently for five minutes. Serve hot with boiled new potatoes and dill pickles.
See Ya Next Week!