Fish in a Canoe

Fish in a Canoe

A vintage typed recipe for Fish in a Canoe; make this recipe with cucumbers, flaked salmon or tuna fish, parsley, chives, celery, hard-cooked egg, butter, flour, onion, milk, salt, pepper, and topped with cracker crumbs and paprika. Bake these fish-stuffed cucumbers in a hot oven for thirty minutes; serve with a delicate tomato sauce.
A vintage typed recipe for Fish in a Canoe


3 cucumbers
1 1/2 cups flaked salmon or tuna fish
1 teaspoon chopped parsley
2 teaspoons chopped chives
1 cup chopped celery
1 hard-cooked egg, chopped
1 tablespoons butter
1 tablespoon flour
1 tablespoon chopped onion
3/4 cup milk
Salt, pepper to taste

Cracker crumbs


Peel cucumbers. Cut in half lengthwise, remove seeds and pulpy parts, and stand for 20 minutes in salted ice water. Remove, rinse and boil for 6 minutes. Drain and wash in cold water. Heat butter and add chopped onion, and cook for 2 minutes until tender but not browned. Add flour and mix well. Slowly add milk. Add all other ingredients to this flour and milk combination. Mix well and season. Then stuff cucumbers with this mixture. Dust top of stuffing with cracker crumbs and sprinkle with paprika.

Grease a baking pan well and arrange the stuffed cucumbers in a row. Bake in a hot oven [400-degrees] for 30 minutes. Serve with a delicate tomato sauce.

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