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(Salads) - (The International Jewish Cook Book)

Either cold boiled salmon or the canned variety may be used. In the
latter event wash the fish, in cold water, drain and expose to the
outside air for at least one hour, as this removes any suggestion of the
can. Flake the fish into small particles and to each cupful of the fish
add the same quantity of shredded lettuce, one coarsely chopped
hard-boiled egg, three slices of minced cucumber and six chopped olives.
Mix the ingredients well, moisten with either a mayonnaise or boiled
dressing and serve in individual portions in nest of heart lettuce
leaves. Mask each portion with a tablespoon of dressing and garnish with
capers and grated egg yolk.
Rub the yolks of two hard-boiled eggs to a powder, then add eight
tablespoons of cream very gradually to them, also white pepper, a pinch
of salt and a mere suspicion of cayenne pepper. Lastly add two
tablespoons of white vinegar. It is very important that this last
ingredient be put in drop by drop, otherwise the mixture will curdle.

Other Recipes

31 Salmon Salad

Take a qt. can of salmon, pick it over carefully, as there are a great

many little bones. Season with salt and pepper and a little lemon juice.

Pile neatly on a platter, arrange the tops of boiled asparagus around it

and cover with mayonnaise dressing.

Other Recipes

9 Canned Salmon Salad

Take a can of salmon, pick it out carefully and arrange on lettuce

leaves with a mayonnaise dressing.

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