Salmon Salad

Ingredients

• four fillets of salmon
• one salt-spoonful of salt
• a half one of pepper
• two tablespoonfuls of clarified butter
• the yolks of three hard-boiled eggs
• one raw one
• two gills of olive oil
• one teaspoonful of salt
• one salt-spoonful of white pepper
• two tablespoonfuls of tarragon vinegar
• one tablespoonful of parsley
• one teaspoonful of water-cress
• three medium-sized gherkins
• one teaspoonful of capers
• four anchovies
• two shallots
• one small, green onion
• two dozen large olives
• three hard-boiled eggs

Method

1. 1

   Remove the bone from each salmon slice, season with salt and pepper.

2. 2

   Butter a baking pan, place fillets side by side, pour clarified butter over them, cover with buttered paper, and cook in a hot oven for 12 minutes.

3. 3

   Prepare dressing by mixing egg yolks, raw egg, olive oil, salt, white pepper, tarragon vinegar, and chopped herbs.

4. 4

   Stir in the salmon fillets gently.

5. 5

   Arrange salad with lettuce, quartered eggs, and olives.

6. 6

   Keep in ice-box for 2 hours before serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 140. The excerpt below is the record exactly as published.

one salt-spoonful of salt and a half one of pepper. Butter a baking-pan, put in the fillets side by side, and pour over them two table- sfwonfuls 'of clarified butter. Cover with a piece of well-buttered white paper, and cook in a hot oven twelve minutes. Remove the fillets from the pan, taking care not to break them, and put aside to cool. Prepare this dressing : Put in a bowl the yolks of three hard-boiled eggs previously crushed and passed through a strainer, and one raw one. Pour over slowly, and stirring with a - silver spoon, two gills of olive oil, one teaspoonful of salt, one salt-spoonful of white pepper, two table-spoonfuls of tarragon vinegar, and add all the following fine herbs, chopped very fine and passed through a strainer : one table-spoonful of parsley, one tea- spoonful of water-cress, three medium- sized gherkins, one teaspoonful of capers, four anchovies, two shallots, or one small, green onion. Mix all thoroughly. Put the fillets of salmon in this seasoning, and stir gently, without breaking them. Arrange the salad in a silver bowl or on a fancy platter. Put in the cen- tre a bed of very crisp and cold lettuce leaves to hold the salad. Save the hearts, which are cut in four pieces and used between the fillets, together with three hard-boiled eggs, quartered. Add two dozen large olives

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