Ballons de Saumon fame (Smoked Salmon Bolls)

Ingredients

• 1 tin preserved lax
• 6 to 8 small round rolls
• 2 hard-boiled eggs
• a teaspoonful chopped tarragon
• chervil
• chives
• 2 tablespoonfuls sweet oil
• 1 ditto of French vinegar
• a few capers
• pepper and salt
• parsley

Method

1. 1

   Rasp the rolls all over, cut them into halves, scoop out the crumb, and put to dry in the closet and let cool.

2. 2

   Cut some neat strips of the lax or smoked salmon, chop the remainder rather coarsely, chop up the eggs, and put both in a basin, add the chopped herbs, season with the oil, vinegar, salt, and pepper.

3. 3

   Mix well and fill the rolls with this; arrange the strips of salmon over the filling of the rolls in the form of lattice-work, put a caper in each cavity.

4. 4

   Dish up on a folded napkin or dish-paper in a pyramidal form, garnish with sprigs of fresh parsley, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 499. The excerpt below is the record exactly as published.

allons de Saumon fame ( Smoked Salmon Bolls). — 1 tin preserved lax or 6 oz. smoked salmon, 6 to 8 small round rolls, 2 hard-boiled eggs, a teaspoonful chopped tarragon, chervil, and chives, 2 tablespoonf uls sweet oil, 1 ditto of French vinegar, a few capers, pepper and salt, parsley

Cook this with the app: pantry check, scaling, and the assistant.