Cold Salmon

Ingredients

• Salmon which is intended to be served cold, should either be cooked whole
• a good handful of salt
• pieces of cucumber
• anchovy fillets
• capers
• slices of tomato
• curled-leaf parsley

Method

1. 1

   Salmon cooked whole has a better flavor and not so dry as when cut in pieces.

2. 2

   In dishing cold salmon remove the skin so that the fish may be easily decorated.

3. 3

   To decorate, use pieces of cucumber, anchovy fillets, capers, slices of tomato and curled-leaf parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 60. The excerpt below is the record exactly as published.

Cold Salmon. Salmon which is intended to be served cold, should either be cooked whole or in large pieces, in plain salted water, and cooled in the same water. Salmon cooked whole has a better flavor and not so dry as when cut in pieces, though the latter way tends to better appearance. In dishing cold salmon remove the skin so that the fish may be easily decorated, though gourmets will always prefer salmon served in its natural state. To decorate, use pieces of cucumber, anchovy fillets, capers, slices of tomato and curled-leaf parsley. Darne de Saumon a la Royale. Drain and dry the salmon, remove the skin from one side, and coat the bared fillets with a layer of a preparation of mousse de saumon, putting more over the middle than the sides. Coat the layer of mousse with mayonnaise sauce thick- ened with fish jelly and leave to set. Upon the dish which is to be sent to the table put some clear fish jelly to set; then place the salmon on this jelly and sur- round it with a border of Montpellier butter, using a piping- bag. Decorate the center with truffles, and encircle it with the royale crowns made from anchovy fillets. Saumon Froid en Bellevue. Skin the salmon, set the piece upright upon the belly side, and decorate the fillets with pieces of truffles, poached white of egg, chervil leaves, and tarragon. Coat the garnish with a little melted fish aspic so as to fix it. Then sprinkle the piece several times with melted aspic jelly, so as to cover it with a transparent veil. Place the fish prepared in a glass dish shaped to the fish and pour over enough clear melted jelly to fill the dish, and serve. Salmon Froid a la Norvegienne. Skin and decorate the salmon or darne and glaze it with aspic jelly. STANDARD COOKERY. 85 Let a coating of jelly set upon the bottom of the dish. Upon this jelly place a cushion of carved rice the same shape as the fish. Set the fish decorated and glazed upon this cush- ion, then place on a row of fine prawns cleared of their ab- dominal shell. Surround with a garnish of small cucumber slices garnished dome-fashion with a puree of smoked salmon; hard-boiled eggs glazed with aspic, small tomatoes or halved ones peeled, stuck with a bit of parsley stalk, and small barquettes of cooked and pickled beetroot, garnished with shrimps' tails co- hered with mayonnaise. Serve mayonnaise sauce separately. Medallion de Saumon. Cut some small slices half an inch thick, from a fillet of salmon. Arrange them on a buttered tray; poach and dry in a moderate oven, then cool them. Trim them neatly with an even cutter either round or oval. Coat them, according to their purpose, either with mayonnaise sauce thickened with jelly, or a white pink or green chaudfroid sauce. Decorate it according to fancy and glaze with cold melted aspic jelly. Serve with a cold sauce. Salmon Mayonnaise. Garnish the bottom of a salad-bowl with moderately sea- soned lettuce. Cover with cold, cooked and flaked salmon, thoroughly freed from all skin and bones. Coat with mayonnaise sauce and decorate with anchovy fillets, capers, stoned olives, small slices or quarters of hard- boiled eggs, and small hearts of lettuce. Salade de Saumon. This is prepared in the same way as the above. The deco- rating garnish is placed with the salmon and the whole is seasoned in precisely the same way as an ordinary salad, add- ing two tablespoonfuls of mayonnaise in mixing up. Skate. Procure two or three slices, tie them with string to keep the shape in boiling, put them into a kettle of boiling water, in which you have put a good handful of salt

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