Smoked Salmon Salad
From Practical home cookery, 1906
Hard-boiled eggs should be added just before serving to avoid discoloration.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 54. The excerpt below is the record exactly as published.
a few slices of smoked salmon — and smoked salmon, lettuce (especially small French ones), and mayonnaise sauce make one of the nicest salads that can be got — the following is the best method of preparing a really ornamental dish : — Pile the lettuce up in the centre of the dish as high as possible. SALADS. 105 and so arrange it that the outer leaves are smooth and uniform ; cover these leaves entirely with the sauce, using if possible a silver knife or ivory paper-knife for the purpose ; place the slices of salmon neatly round the base of the salad, which ought in appearance to resemble a mould of sohd custard. Ornament the sauce by dropping on little pieces of finely -chopped parsley, and sticking in a few dried capers, and stick a little sprig of bright-green parsley on the top ; a few olives and anchovies are a great improvement. A dish of this description makes a very pretty addition either to the supper-table or at lunch. I need scarcely add that hard-boiled eggs cut up
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Cook this with the app: pantry check, scaling, and the assistant.