Salmon Salad a la Parmentier

Ingredients

• a pound and half of cold cooked Salmon
• dust them over with pepper
• dust them over with salt
• sprinkle with salad oil
• sprinkle with vinegar
• Make two gills of mayonnaise sauce
• the leaves of one bunch of watercress
• a tablespoonful of very finely-minced chervil, chives, and tarragon
• a dozen small ones the size of a plover’s egg
• a few of the nicest leaves of a cos lettuce

Method

1. 1

   Cut salmon into neat pieces and lay on a dish.

2. 2

   Dust with pepper and salt, sprinkle with salad oil and vinegar.

3. 3

   Prepare mayonnaise with watercress juice.

4. 4

   Arrange salmon in a dome, mask with sauce, and garnish with potatoes and torn cos lettuce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 264. The excerpt below is the record exactly as published.

Salmon Salad a la Parmentier,— Take a pound and half of cold cooked Salmon, peel off the skin, and cut the fish into neat pieces. Lay these on a dish, dust them over with pepper and salt, and sprinkle with salad oil and vinegar. Pre- pare a garnish of cooked fillets of potato, or use a dozen small ones the size of a plover’s egg (see Olive Potatoes). Make two gills of mayonnaise sauce, turning it pale green with the juice of the leaves of one bunch of watercress squeezed after boiling them for five minutes, draining, cooling, and drying them. Finish with a tablespoonful of very finely-minced chervil, chives, and tarragon. Arrange the pieces of salmon in a dome in the centre of a flat dish, mask with the sauce, and garnish round with a chain of the potatoes, and a few of the nicest leaves of a cos lettuce

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