Salmon Salad

Ingredients

• two heads of nice crisp lettuce
• a can of best salmon
• season the salmon with salt and a little cayenne
• a tablespoonful of vinegar
• the juice of a lemon
• a teacupful of mayonnaise dressing
• sprinkle a few capers on top

Method

1. 1

   Wash lettuce leaves and arrange in a dish.

2. 2

   Flake salmon and place in the middle of the lettuce.

3. 3

   Season with salt, cayenne, vinegar, and lemon juice.

4. 4

   Chill, then pour mayonnaise over the fish and garnish with capers before serving.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 51. The excerpt below is the record exactly as published.

Salmon Salad. Procure two heads of nice crisp lettuce and wash each leaf separately, shaking to free from moisture. Arrange the lettuce on a round or oval dish about two inches deep, the darker leaves next the outside and the lighter ones in the middle. Take a can of best salmon, or 6 82 Salads its equivalent in fresh cooked salmon; with a fork pick in small flakes and place in the middle of the dish on the lettuce. Season the salmon with salt and a little cayenne, and pour over it a tablespoonful of vinegar and the juice of a lemon; then set aside in the ice box for an hour or two. When ready to serve, pour a teacupful of mayonnaise dress- ing over the fish ; sprinkle a few capers on top

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