Salmon Salad

Ingredients

• Take a piece of cold, boiled salmon, weighing about 2 lbs.
• season
• baste with oil
• and vinegar
• pour over a mayonnaise dressing
• garnish with olives

Method

1. 1

   Trim salmon, cut into squares, season, and baste.

2. 2

   Prepare a border mould with gherkins and jelly.

3. 3

   Fill with jelly, layer salmon and mayonnaise, and serve cold.

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.

Salmon Salad FISH Salmon Salad salmon, clean it perfectly, put some crust round the dish, but none at the bottom ; only butter the bottom of the dish, and then lay in the salmon. After seasoning it very well with pepper and salt, grate a little nutmeg over it, and add two blades of mace, bruised. Take the flesh of a boiled lobster, melt V2 lb. of fresh butter, and mix all the lobster perfectly well with it; then put this into the dish over the salmon, put on the lid, bake it, and let it stand an hour in a moderate oven. Salmon Salad (with jelly). — Take a piece of cold, boiled salmon, weigh- ing about 2 lbs. ; trim away the bones and skin, and divide the flesh into squares. Place these squares in a dish, season, and baste with oil and vinegar. Have ready a plain border mould, embedded in ice ; ornament the sides and bottom with gherkins, whites of eggs, fillets of anchovy, and capers, always dipping the details in half-set aspic jelly. Fill the mould by degrees with cold jelly. Twenty minutes before serving, turn the mould out on to a cold dish, fill half the centre with chopped aspic jelly, and on it place the squares of salmon in layers, alternated with egg mayon- naise sauce. Serve with mayonnaise sauce in a sauce-boat. Salmon Salad. — This is an entre- met which is economical when there is any salmon left. Let the salmon cool, and cut it nicely into hearts or square lozenges. Decorate these hearts with fillets of anchovies, pic- kled cucumbers, fine capers, and chopped eggs, to which add a few hearts of lettuce. Then make the sauce as follows : If you have some jelly, make a kind of mayonnaise. Put three spoonfuls of oil, one spoon- ful of vinegar, with an equal quantity of jelly, seasoned with pepper, salt, and chopped herbs. Beat all these over ice till they are a white color, and decorate your salad with this mayonnaise and a few lumps of jelly cut in different shapes. Another way : — Take 2 lbs. of cold. boiled salmon, remove the skin and bone, break the fish in pieces, and put into a bowl with a little salt, cayenne, vinegar, the juice of a lemon, and a table-spoonful of oil. Let stand on ice one hour. Put crisp lettuce leaves in a salad-bowl, add the salmon, pour oyer a mayonnaise dressing, garnish with olives

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