Smoked Salmon Sandwiches a la Diana

Ingredients

• six slices of well-cured bacon
• round slices of bread
• smoked salmon
• three tablespoons of very fine chopped salmon

Method

1. 1

   Cut and press the bacon thin, fill and roll it.

2. 2

   Leave in the ice-box until cold, then slice.

3. 3

   Butter the bread and spread with smoked salmon; put five slices of bacon on each sandwich, trim the bread, fill with cream, and decorate with truffle and lemon peel.

4. 4

   Arrange on a platter and garnish with parsley.

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 6. The excerpt below is the record exactly as published.

Smoked Salmon Sandwiches a la Diana Sandwiches au Saumon fume a la Diane Cut six slices of well-cured bacon very thin, press it out still thinner, fill and roll. The roll should be about two inches around. Leave in the ice-box until cold, then dip the knife in warm water and slice the rolls in very thin slices; from each roll cut about five slices across. Butter round slices of bread and spread them with smoked salmon; put five of those little slices on each sandwich, one after the other, and trim the bread in between each leaving it in the form of a star. With a paper tube fill a little cream in the center and on top of that decorate a large daisy of truffle with a center of lemon peel. Arrange on a platter in the form of a ring and garnish with parsley. Filling. Put in a saucepan three tablespoons of very fine chopped salmon

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