Cassell's dictionary of cookery

Salmon Salad.— This is an entremet which is recurred to on economical principles when there is any salmon left. Let the salmon cool, and cut it nicely into hearts or square lozenges. Decorate these hearts with fillets of anchovies, pickled cucumbers, fine capers, and chopped eggs, to which add a few hearts of lettuce. Then make the sauce as follows : — If you have some jelly, make a kind of mayonnaise. Put three spoonfuls of oil, one spoonful of vinegar, with an equal quantity of jelly, seasoned with pepper, salt, and chopped herbs. Beat all these over ice till they are a white coloui", and decorate your salad with this mayonnaise and a few lumps of jelly cut in different shapes. Make no decorations that are liable to tumble down. A plain good salad will be eaten in preference to any other. Grand decorations are merely intended to ornament the centre of the table : what is to be eaten must be plain and good. Above all things, avoid introducing artificial colours. Nature has supplied you with nasturtium, red and white beetroot, beans of two colours (white and green), chervil, tarragon, burnet, &c. ; besides, you have white or yellow omelettes. Never put any fish into a salad of fowl, for if the fowl tastes of fish, what will you have your salads maigres taste of ? In summer-time you have asparagus, artichokebottoms, cauliflowers, &c. — Ude. Salmon Salad with Jelly.— Take a piece of cold boiled salmon, weighing about two pounds, trim away the bones and skin, and divide the flesh into squares. Place these squares in a dish, season, and baste with oil and vinegar. Have ready a plain border mould embedded in ice ; ornament the sides and bottom with gherkins, whites of egg, fillets of anchovy, and capers, always dipping the details in halfset aspic jelly. Fill the mould by degrees with cold jelly. Twenty minutes before serving, turn the mould out on to a cold dish, fill half the centre with chopped aspic jelly, and on it place the squares of salmon in layers, alternated with egg mayonnaise sauce. Serve with mayonnaise sauce in a sauce-boat. Salmon, Salted (Norwegian fashion).— In the northern parts of the Continent salmon is salted just like beef and pork. Before cooking the salted fish, let it steep in cold water for forty-eight hours : the time may be shorter or longer, however, according to the size of the piece. Lay it in a stewpan, moisten with plenty of cold water, and bring it to the boiling point. Remove it back, keeping the fish covered ; let it stand for ten minutes, then drain the salmon, place it on some boiled but not chopped spinach, pour some melted butter over, and send the fish to taVde. The spinach and melted butter may be served separately. Salmon, Sauces suitable for. — Shi-imps, anchovy, lobster, Dutch, and green parsley sauces may all be served with boiled salmon. Sliced cucumber is frequently served with it, and is generally liked as an accompaniment. Broiled salmon may have caper, maitre d'hotel, Indian, perigueux, aurora, ravigote, tartar, or Italian saiices. Oyster sauce, too, is sometimes served with sabnon. Fennel sauce is now almost obsolete.