1690 Saumon Froid, or Darne de Saumon Froide, à la Norvégienne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Remove the skin from the cooked salmon, decorate and glaze with White Fish Aspic Jelly as for Saumon en Belle-vue. Set a layer of the same jelly on a serving dish and place a semolina base cut to the required shape on top.

Place the salmon on the base and stick a line of nice large prawns, the tails of which have been shelled, down the centre.

Surround with a garnish of small round cucumber cases which have been well blanched, marinated and filled dome shape with a purée of smoked salmon; halves of hard-boiled egg glazed with jelly; very small tomatoes or halves of peeled tomatoes, squeezed in the corner of a cloth to a round shape and stuck with a small piece of parsley then decorated with piped leaves of green butter; and small Barquette shapes of cooked beetroot, marinated and filled with cooked prawns mixed with a little Mayonnaise.

Serve accompanied with Sauce Russe.