Smoked Salmon au Cucumber a la Gimo

Ingredients

• One large cucumber
• half pound of smoked salmon
• three tablespoons of butter
• eight slices of bread
• a pinch of mustard
• cayenne pepper
• salt

Method

1. 1

   Peel the cucumber with a fluted knife; cut both ends off, scoop out all the insides of the cucumber and fill.

2. 2

   Spread bread with butter and the cut off part of the cucumber that has been chopped fine; cut out with a round patty cutter.

3. 3

   Slice the cucumber evenly; put a slice of it in the center of each sandwich.

4. 4

   Decorate on it in the center with two strips of truffles crossed and all around with diamonds of smoked salmon, stirred butter, and truffles; drip some aspic on the sandwiches to glaze them.

5. 5

   Arrange them on a platter in the form of a ring and garnish with parsley.

6. 6

   Serve before the soup.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 4. The excerpt below is the record exactly as published.

Smoked Salmon au Cucumber a la Gimo Saumort fume au Concombre a la Gimo For Eight Persons One large cucumber, half pound of smoked salmon, three table¬ spoons of butter, eight slices of bread, a pinch of mustard, cayenne pepper and salt. How to Make It. Peel the cucumber with a fluted knife; cut both ends off, scoop out all the insides of the cucumber and fill. Spread bread with butter and the cut off part of the cucumber that has been chopped fine; cut out with a round patty cutter. Slice the cucumber evenly; put a slice of it in the center of each sandwich. Decorate on it in the center with two strips of truffles crossed and all around with diamonds of smoked salmon, stirred butter, and truffies;drip some aspic on the sandwiches to glaze them. Arrange them on a platter in the form of a ring and garnish with parsley. Serve before the soup. Filling for the Cucumber. Stir the butter to al cream (leaving part of it for decoration); add the finely chopped salmon, mustard, pepper, salt; color with some butter coloring to make the filling the shade of salmon and stuff the cucumber. Leave on ice until ready to serve. Stuffed Egg with Smoked Salmon a la Zomza CEufs farcis au Saumon fume a la Zomza For Eight Persons Two eggs. Half pound smoked salmon. Three tablespoons of butter

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