Smoked Salmon Chaud-froid a la Walde

Ingredients

• Half a pound smoked salmon
• three tablespoons dissolved Cox’s gelatine
• three tablespoons mayonnaise dressing
• three tablespoons cream
• pinch cayenne pepper

Method

1. 1

   Chop salmon very fine; put in a saucepan on ice; add the gelatine, mayonnaise, pepper, last, the whipped cream.

2. 2

   Leave on ice until commencing to stiffen.

3. 3

   Put small tablespoonful on a platter and form in the size of a small sardine, pointed at one end and a little heavier at the other end for the head.

4. 4

   Leave in ice box until cold; when cold, put on a broiler; glaze with a tomato anchovy chaud-froid sauce.

5. 5

   Decorate with a paper bag a strip of cream that has been mixed with a little gelatine, all around, and at the heavy end of the fish an oval strip across forming a head.

6. 6

   Put a round piece of truffle for an eye.

7. 7

   Serve on buttered bread the size of the salmon, garnish with parsley.

8. 8

   Serve before the soup.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 7. The excerpt below is the record exactly as published.

Smoked Salmon Chaud-froid a la Walde Chaud-froid de Saumon fume , a la Walde Half a pound smoked salmon, three tablespoons dissolved Cox’s gelatine, three tablespoons mayonnaise dressing, three tablespoons cream, pinch cayenne pepper

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