Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

gluten-freenut-free

Stuffed Smoked Salmon a la Walde

Name: Stuffed Smoked Salmon a la Walde
Yield: 2 servings
Ingredients: Two tablespoons chopped salmon; two tablespoons whipped cream; one tablespoon butter; lemon juice; pepper; some slices of smoked salmon

From The Swedish, French, American cook book, 1918

Serves 2

A modern interpretation · AI-generated from the original record

Ingredients

Two tablespoons chopped salmon
two tablespoons whipped cream
one tablespoon butter
lemon juice
pepper
some slices of smoked salmon

Method

Stir butter to a cream; flavor with lemon juice and pepper; add the chopped salmon and cream.
Cut salmon in thin slices; form in shape of a large sardine; have two pieces for each portion; stuff with the mixture; put the other piece on top; place on buttered bread; glaze with the plain dissolved Cox’s gelatine; decorate with whipped cream.
To one cup whipped cream take two tablespoons gelatine; decorate all around the edge, making a separation for the head with the cream and an eye of truffle.
Garnish with parsley.
Appetizer for luncheon or dinner.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 8. The excerpt below is the record exactly as published.

Stuffed Smoked Salmon a la Walde Saumon fume et farci, a la Walde Two tablespoons chopped salmon, two tablespoons whipped cream, one tablespoon butter, lemon juice, pepper, some slices of smoked salmon

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