Trout with Mayonnaise

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 lbs. salmon, trout or pike
  • 4 yolks of eggs
  • 2 cups water
  • 2 tablespoons sugar
  • 2 tablespoons chopped almonds (blanched)
  • 1 tablespoon flour or cornstarch
  • 2 lemons (juice)
  • 1 teaspoon salt
  • 2 tablespoons seeded raisins
  • ¼ cup Mayonnaise


Clean, salt and slice fish and cook following recipe for Boiled Fish; skin and bone.

Boil water, lemon juice, chopped almonds and raisins until almonds are soft; add gradually the sugar and cornstarch wet in a little cold water and boil; add very gradually to the well beaten yolks of four eggs, stirred with 1 tablespoon cold water. Take from stove and when cold, add Mayonnaise Dressing, to taste. Serve cold garnished with capers, olives or chopped pickles and hard cooked eggs.