Cold Salmon with Montpelier Butter

Ingredients

• 2 slices of cold salmon
• 6 anchovies
• 1 teaspoonful of anchovy paste
• 2 small tablespoonfuls of butter
• 2 shalots
• 1 clove of garlic
• A little tarragon
• A little fennel
• Yolks of 4 hard-boiled eggs
• Salt
• cayenne

Method

1. 1

   Wash and bone the anchovies; put them in a mortar with the paste and butter and pound well.

2. 2

   Chop the shalots and garlic and put in boiling water for a little, then add to the anchovy and other ingredients.

3. 3

   Pound all well and rub through a sieve, and put it over the cold salmon.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 81. The excerpt below is the record exactly as published.

COLO SALMON WITH MONTPELIER BUTTER. 2 slices of cold salmon. 6 anchovies. 1 teaspoonful of anchovy paste. 2 small tablespoonfuls of butter. 2 shalots. 1 clove of garlic. A little tarragon. A little fennel. Yolks of 4 hard-boiled eggs. Salt and cayenne

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