Salmon Salad

Ingredients

• a tin of salmon
• two or three French lettuces
• the mayonnaise sauce
• a couple of dozen stoned olives
• some cold boiled eggs cut into quarters

Method

1. 1

   Drain the salmon and keep it in slices.

2. 2

   Pile lettuce in a dome shape, place salmon around the base, and spread mayonnaise on top.

3. 3

   Garnish with olives and boiled eggs.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 200. The excerpt below is the record exactly as published.

a tin of salmon, when salmon is out of season, ar large number of very excellent sandwiches can be made. Take a tin of salmon, bearing in mind that the red portions are best for this purpose ; pound it in a mortar with a little butter, the mortar having been previously rubbed with slices of onion. Sufficient butter should be added, so that, when pounded, it is of a consistency to be spread like but- ter with a knife. Also add, to a whole tin of salmon, very nearly two teaspoonfuls of very finely chopped parsley. A little tarragon vinegar can also be added, but with very great caution, for cooks should remember that the flavour of tarragon is very strong, and likely to overpower every other flavour. A dessert-spoonful of anchovy sauce can also be added to this, and the whole mixed very thoroughly together. Now, if the occasion is one of considerable importance, house- keepers would do well to serve the sandwiches between two thin pieces of fried bread, which is far superior to ordinary cut bread. When fried bread is used for sandwiches, the salmon should be spread lightly over each of the pieces of fried bread, and then two pieces put together.' The sand- 138 CROSSE AND BLACKWELL'S wiches should be piled up in a pyra- mid form on a dish, and the base of. the dish can be ornamented with bright green parsley. A few slices of the best part of the salmon should be put by when the tin is first opened, to be laid on the parsley at the base of the dish, so that this will denote what the sandwiches are. Potted salmon is also very useful for making salmon salad. This tinned salmon makes, too, a very excellent salad mayonnaise. Open a tin and take out the salmon, being as careful as possible to keep the fish in slices. It should also be drained from any liquor which may be in the tin. Next take a silver dish, and pile up two or three French lettuces in the middle, taking care that they are per- fectly clean, and each leaf separated from every other leaf. Let these be piled up in the shape of a dome. The salmon should then be placed round the base, and the mayonnaise sauce spread over the top. A very good instrument for spreading mayon- naise sauce, when a silver knife cannot be obtained, is an ordinary paper-knife. A steel knife should never be used, as it is apt to make the sauce taste of the knife. If the mayonnaise sauce is made at home it should be flavoured with a very little tarragon vinegar, but if it is taken from a tin it is so perfectly made that it requires no addition of any kind whatever. In or- namenting the salad, round the base outside should be placed some cold boiled eggs cut into quarters. About a couple of dozen stoned olives

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