Salmon Salad

Ingredients

• two salmon steaks
• little salt
• pepper
• two tablespoons lemon juice
• salad bowl
• Mayonnaise Dressing
• capers

Method

1. 1

   Broil two salmon steaks or take cold boiled salmon, break into flakes or cut into two-inch pieces, and add little salt, pepper, and two tablespoons lemon juice.

2. 2

   Let stand from one to three hours.

3. 3

   Half fill a salad bowl with lettuce, put in the prepared fish, and garnish with hard-boiled eggs, stoned olives, and a few spiced oysters.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 495. The excerpt below is the record exactly as published.

Mayonnaise Dressing over. Or mix with the nasturtiums a head of shred lettuce or pint water- eresses and three chopped hard-boiled eggs and teaspoon sugar. Put in dish with two alternate layers of Mayonnaise, or any ^dress* ing liked, and garnish with a wreath of nasturtium flowers and bunch of same in center. Orange Salad. — Do not peel, but slice thin two or three sour oranges on a dish, remove seeds and pour over them a dressing of three tablespoons salad oil, a dust of cayenne pepper, a little salt if wished, and juice of one lemon if oranges are too sweet, with grated rind of an orange. This is a delicious accompaniment for boiled or roasted game. For Florida Salady place in salad bowl alternate layers of sliced oranges and bananas ; pour over the Orange Dress- ing, and put on ice or in cold place three or four hours. Any har- monious combination of fruits may be prepared same way, Peacties and Pine-apples^ Raspberries and Ctirrants^ or Strawberries and Oranges, using either the Orange or Raspberry Dressing, always re- membering that all Fruit Salads must stand two or three hours be- fore serving to be in their prime. Oyster Salad. — Prepare oysters as directed in Shell Fish, using the smaller ones, and after draining, (do not cook) add to them chopped celery, cover with Mayonnaise Dressing and when very cold serve. Or put the liquor that drains from them over the fire, add- ing a little vinegar ; skim and when hot put in the oysters and let boil up once to plump, not cook them ; then skim out oysters and cool quickly by plunging into cold water a moment ana draining, or by setting tne plate on ice ; some let them cool in liquor in which they were boiled, to which may be added instead of the vinegar a little salt, pepper, butter, and blade of mace. When the oysters are cold mix lightly with an equal quantity cut celery or shred lettuce, and two pickled cucumbers cut fine, cnopping the oysters coarsely, if liked, or leaving them whole. Turn the cooked oyster liquor over and just before serving stir in a Swiss or Mayonnaise dressing, tossing up lightly with a fork. Potato Salad. — This salad may be prepared with cooked pota- toes, either cold or hot, though many cooks difier on this point, some maintaining that the potatoes should always be hot, while others meet the most gratifying success in using them cold. It is claimed that a salad made from hot potatoes will keep nicely three or four days, while that from the cold vegetable will soon turn dark. SALADS; 573 For a plain salad either chop the potatoes or slice thinly as pre- ferred, add a small onion, choppea or sliced, to each pint potato, ar- range them on dish without breaking slices and serve witn a good salad dressing poured over, or the dressing is nice added in alter* nate layers with the potato. Some grate the onion over the pota- to, which may be cut in strips if preferred ; or omit the onion and serve with a French Dressing with the addition of celery salt. Some add a few blanched and quartered almonds and hickory-nut iticats. Or sliced lemons or anchovies may be added. Those who nre fond of onions may use one-third onion to two-thirds potatoes nnd cover with a Mayonnaise Dressing. Chopped lettuce with the anions improves the salad. When the onions are not used, chopped parsley is a nice addition, and it may also be used with the onions. Some like bits of fried salt pork mixed with the potatoes. An ex- cellent salad is made b^ mixing a quart potatoes, pared and cut ia tlVn slices while hot, with two tablespoons each grated onion and chopped parsley, four of chopped beet, and enough of any preferred dressing to maie moist ; the Sardine Dressing is very nice for this. '!rhe salad is better if vegetables are mixed and let stand two or three hours before adding dressing, keeping in a cool place. Salmon Salad. — To make from fresh salmon, broil two salmon steaks, or take cold boiled salmon, break into flakes or cut in two -inch pieces and add little salt, pepper and two tablespoons lemon juice or vinegar, some add a little chopped onion, parsley and salad oil, and let stand from one to three hours. Then half fill a salad bowl with lettuce, put in the prepared fish* and garnish with hard-boiled eggs, stoned olives and a few spiced oysters. Or place the prepared salmon in a circle on the lettuce leaves, pour a Mayon- naise Dressing in center and sprinkle capers

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