Salmon Salad

Ingredients

• 1 pint of cold boiled potatoes
• equal quantities of cabbage
• equal quantities of cucumber pickles
• canned salmon sufficient to make, after chopping, a pint in all
• the yolk of a hard-boiled egg
• half a teaspoonful of dry mustard
• 2 tablespoonfuls of oil
• 4 of vinegar
• salt

Method

1. 1

   Chop the cold boiled potatoes.

2. 2

   Take equal quantities of cabbage, cucumber pickles, and canned salmon sufficient to make a pint in all.

3. 3

   Chop the cabbage and pickles together very fine.

4. 4

   Remove all bits of bone and skin from the salmon, and pick into pieces.

5. 5

   Mix together with the yolk of a hard-boiled egg, salt, and dry mustard, oil, and vinegar; when smooth stir into the cabbage and cucumber, then stir in the potatoes and fish, and serve.

Nutrition per serving

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 15. The excerpt below is the record exactly as published.

SALMON SALAD (1.) Out up a pint of cold boiled potatoes. Take equal quantities of cabbage, cucum- ber pickles, and canned salmon sufficient to make, after chopping, a pint in all. Chop the cabbage and pickles together, very fine. Remove all bits of bone and skin from the salmon, and pick into pieces. Mix together SALADS 61 with the yolk of a hard-boiled egg, salt, and half a teaspoonful of dry mustard, 2 table- spoonfuls of oil, and 4 of vinegar; when smooth stir into the cabbage and cucumber, then stir in the potatoes and fish, and serve. (2.) Chop 3 cold boiled potatoes and mix with 1 can of salmon; rub smooth the yolks of 3 hard-boiled eggs ; season to tOfSte with mustard, pepper, and salt ; add 2 table- spoonfuls of cream and 4 of vinegar. Pour over the fish and potatoes. (3.) Place in a salad-bowl 6 stalks of cel- ery, sliced, and 1 pound of canned salmon ; arrange neatly; add mayonnaise dressing, and garnish with parsley and rounds of hard-boiled eggs. (4.) Take cold salmon cut into squares; dress in a dome in the centra of the dish, mask with a mayonnaise dressing, sprinkle whole capers over it, and encircle the base with rounds of hard-boiled eggs, and around this wreathe lettuce-leaves. 62 COLD DISQES FOR HOT WEATHER SARDINE SALAD (1.) Take 3 heads of lettuce, 1 box sar- dines, 1 egg, half a cup of milk, half a tea- spoonful of mustard, seasoning, a little roux, 1 tablespoonful of vinegar, 1 teaspoonful of anchovy paste, a pinch of sugar, and a boiled potato. Put the milk and seasoning in a pan with enough roux to make a thick sauce ; let cool, and add to it the vinegar, mustard, anchovy paste, and half the oil of the sardines ; mix well, and keep in a very cold place. Wash and dry the lettuce, place on a dish, and press together with the hands, and add the potato, cut small; pour the sauce over it ; lay the sardines on this, and ornament with the yolks of hard-boiled eggs passed through a sieve, and the whites chopped fine; finish with rings and dia- monds of beets. (2.) Take 6 sardines, remove the skin and bone, and pour lemon -juice over them. Place in a salad-bowl with a crisp head of lettuce; chop up 2 hard-boiled eggs, add SALADS 63 to the fish, and serve with a plain dress- ing. BEEF SALAD Cut into pieces an inch in length half a pound of cold meat ; take 2 heads of lettuce, and wipe on a smooth cloth ; place them in a salad-bowl ; add the beef. Chop up a sweet Spanish pepper and add to the salad. Prepare a plain dressing, pour it over the salad, and mix gently. ITALIAN CHICKEN SALAD Make a dressing of the yolks of 3 hard- boiled eggs pounded fine, equal quantities of mustard and paprika, a pinch of powdered sugar, 4 tablespoonfuls of oil

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