Smoked Salmon a la Thyra

Ingredients

• One cup of smoked chopped salmon
• one cup of whipped cream
• four tablespoonfuls of dissolved Cox’s gelatine
• a pinch of pepper
• truffles for decoration
• a half cup of artificial aspic
• some spinach green for coloring
• six slices of bread
• a tablespoonful of butter

Method

1. 1

   Put small forms in the form of a leaf on ice; glaze them with aspic and decorate with truffles; line them with cream.

2. 2

   To the half cup of cream take two spoons of gelatine, color it light green and fill with the salmon.

3. 3

   Leave on ice until ready to serve.

4. 4

   Spread the slices of bread with butter and chopped water cress; dip the forms in warm water and turn them out; trim the bread neatly all around.

5. 5

   Arrange them in the form of a ring on a platter and in the center put the bunch of water cress.

6. 6

   Serve before the soup.

7. 7

   Filling: Put a saucepan on ice with the chopped salmon; add the rest of the gelatine, pepper, salt, and last the whipped cream.

Nutrition per serving

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 3. The excerpt below is the record exactly as published.

Smoked Salmon a la Thyra Saumon fume a la Thyra For Six Persons One cup of smoked chopped salmon, one cup of whipped cream, four tablespoonfuls of dissolved Cox’s gelatine, a pinch of pepper, truffles for decoration, a half cup of artificial aspic, some spinach green for coloring, six slices of bread, and a tablespoonful of butter

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