Salmon Salad

Ingredients

• a piece of good salmon
• half a cupful of vinegar
• one sliced carrot
• one sliced onion
• a bouquet (No. 254)
• a pinch of salt
• a pinch of pepper
• three tablespoonfuls of vinegar
• two tablespoonfuls of sweet oil
• a pinch of chopped parsley
• six small lettuce-leaves
• six stoned olives
• twelve capers
• two hard-boiled eggs cut in quarters

Method

1. 1

   Plunge salmon into cold, salted water with vinegar, carrot, onion, and bouquet.

2. 2

   Cook for thirty minutes, drain, cool, and bone.

3. 3

   Tear into small pieces, season with salt, pepper, vinegar, oil, and parsley.

4. 4

   Mix well and decorate with lettuce, olives, capers, and egg quarters.

5. 5

   Serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 257. The excerpt below is the record exactly as published.

Salmon Salad. — Procure a piece of good salmon, plunge it into cold, salted water; add half a cupful of vinegar, one sliced carrot, one sliced onion, a bouquet (No. 254), and let cook for thirty minutes; drain, put aside to cool; then pare off the skin, and bone the salmon completely. When done, tear or break it into small pieces. Place these in a bowl, seasoning with a pinch of salt, a pinch of pepper, three tablespoonfuls of vinegar, two tablespoonfuls of sweet oil, and a pinch of chopped parsley. Mix all well together; then decorate the salad-bowl with six small lettuce- leaves, six stoned olives, twelve capers, and two hard-boiled eggs cut in quarters

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