Heart-Shaped Salmon Canapes
From Luncheons, 1902
Nova Scotia salmon can be bought at delicatessen stores.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 17. The excerpt below is the record exactly as published.
HEART-SHAPED SALMON CANAPES Cut very light bread into slices one quarter of an inch thick. Stamp them with a cutter into heart shapes. Spread them thinly on both sides with butter and put them in the oven to bro^vn ; or saute them in butter. Let them cool, then lay on each one a slice of Nova Scotia smoked salmon, cut as thin as possible. Place around the edges of the heart a border of chopped white of hard-boiled eggs, and a little crumbed yolk just at the upper point of the heart, making a round spot. The salmon must not be entirely covered with egg, so that the hearts may show three colors. Serve on in- dividual plates, with a small piece of parsley
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