Devilled Smoked Salmon

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ lb. smoked salmon (approx.)
  • 3–4 slices toasted bread
  • 1


Trim the slices of toast, cut each into 3 even-sized pieces and butter one side of each. Sprinkle with salt and pepper, cover with thin slices of smoked salmon, then spread with curry butter. Place in a hot oven for a few minutes. Dish up neatly, garnish with sprigs of parsley and serve hot.