Here are some recipes from a couple old cookbooks- Hope you enjoy 'em!
Pick bones and skin out of one can of salmon, and mince fine. Use as much rolled cracker as you have salmon, a little salt, and cup of cream. Fill seashells with this mixture, placing a small piece of butter on top of each shell. Bake twenty minutes and serve in the shells.
Line a bread pan, slightly buttered, with warm steamed rice. Fill the center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice and steam
One hour. Turn on a hot platter for serving. Top with your favorite sauce, or a hollandaise sauce. Or you can use the recipe below
One small can salmon, four eggs beaten light, four tablespoons melted butter–not hot–one half cup fine bread crumbs. Season with salt, pepper, and parsley. Chop fish fine, then rub in butter till smooth.
Beat crumbs into egg and season before putting with fish. Butter your mold and steam one hour.
SAUCE FOR FISH
One cup of milk heated to a boil; thicken with one tablespoon of cornstarch and one tablespoon of butter, beaten together. Put in the liquor from the salmon and one raw egg, beaten light; add a little pepper. Put the egg in last, and carefully pour over loaf; Serve hot.