Salt and pepper
Lemon juice
Mushroom caps
Fresh bread crumbs
Sour cream
Hard-cooked eggs
Clean salmon. Wipe dry. Cut into pieces 2 inches square and 1 inch thick. Season with salt and pepper and sprinkle with lemon juice. Peel mushroom caps and saute lightly in butter or table fat. Roll salmon in bread crumbs. Place pieces of salmon and mushroom caps alternatively on skewers. Grill slowly over or under clear flame. Serve on fried left-over kasha (porridge) with sour cream and chopped hard-cooked eggs.
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