Salmon a la Mayonnaise

Ingredients

• two cups cooked salmon
• mayonnaise dressing
• slices of tomato
• lettuce leaves

Method

1. 1

   Remove skin from leftover salmon and flake into uniform pieces.

2. 2

   Cover with mayonnaise dressing and glaze with aspic.

3. 3

   Decorate with truffles and serve on tomato slices with lettuce.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 84. The excerpt below is the record exactly as published.

mayonnaise dressing, stir on ice until cold; add one cup ofwhipped cream; carefully fill the mould. Aspic of Salmon with Spinach a la Europeenne Aspic de Saumon aux Epinards, a la Europeenne Glaze a curved or straight fish mould with the aspic; decorate the body with half moons of truffles, larger toward the head and smaller toward the tail; decorate the fins and tail with tiny strips of Spanish pepper; make two bands around the head and an eye of truffles and lemon; glaze again with aspic. Have salmon that has been well cooked in water, salt, whole black peppers, and bay leaves, and left in the juice until cold; break the salmon in pieces; fill the half mould with these pieces and then cover with aspic the height of the salmon; fill the mould with the second filling, and then cover with aspic on the top of the fish again; leave on ice until cold, then turn out. Garnish with chopped aspic and lemons all around, with parsley in the mouth of the fish. Serve as a cold dish with cold aurorian sauce or with the salad. Second Filling. One cup very green cooked spinach that has gone through the machine four or five times, one cup ground salmon. Stir together in a saucepan in a bowl of ice; add six tablespoons dissolved Cox’s gelatine, four tablespoons mayon¬ naise dressing, two tablespoons sherry, cayenne pepper, salt, and half cup whipped cream. Fill the mould. Mousse of Salmon in Aspic a la Irene Mousse de Saumon en Aspic, a la Irene Take one and a half pounds salmon; cook in a quart of water with some bay leaves, whole black peppers, an onion, and some salt, until it is done — about twenty to twenty-five minutes; simmer THE SWEDISH, FRENCH slowly. Leave in the juice until cold; remove salmon; take two cups of the broth the salmon was cooked in and two cups of tomato juice; add to that one large package of Cox’s gelatine, pepper, salt, a speck of Worcestershire sauce, and the juice of a half lemon; put on the stove and clear with the whites of two half-beaten eggs. When it comes to a boil it is done. Strain it through a thin cotton flannel or a thick cheesecloth; color the aspic a trifle with kitchen bouquet, leaving part of it white for decoration. Glaze a ring mould; decorate with truffles, Spanish pepper, etc. — any design wanted. Fill with chartreuse of salmon. Take the salmon; add six tablespoons dissolved Cox’s gelatine, two teaspoons lemon juice, cayenne pepper, salt, squeeze of onion, a few drops of Worces¬ tershire sauce, three tablespoons mayonnaise dressing, one table¬ spoon sherry, half cup whipped cream. Mix all together, and then add carefully another cup of whipped cream. Fill mould through a paper bag carefully, so as not to disturb the decoration; leave on the ice until cold, then turn out. Garnish with white chopped aspic around some lettuce leaves and, in the centre, cold aurorian sauce; arrange quarters of lemon on thin slices of tomato around (which will improve the looks of the dish immensely), and in between the tomatoes have the chopped aspic. Cold fish entree for lunch or supper. Salmon ( Sauznon ) a la Mayonnaise When you have any left-over boiled salmon, this is a delicious dish. Remove the skin; take flakes from the salmon all the same size; leave on a broiler and cover with mayonnaise dressing. Glaze with white aspic and decorate with design of a branch of truffles on top of each. Put on slices of tomato (or any kind of foundation, green or white) with mayonnaise dressing or cold aurorian sauce in the centre. Garnish with lettuce leaves all around. Serve with the salad. [Can also be served as a cold fish dish.] Salmon ( Saumon ) a la Chaud-froid Take two cups cooked salmon

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