Put salmon into hot water to preserve its color, and simmer in acidulated water or in court bouillon, as is the rule for all fish. The middle cuts are preferable where a small quantity only is needed. The head piece makes a pretty cut, but is not profitable to buy, as the head adds materially to the weight. Where a large fish is to be used for a supper or cold dish, it may be cut in halves or sections (see page 114) if too large for the fish kettle. Cold salmon can be elaborately garnished with aspic, colored mayonnaise, shrimps, gherkins, capers, etc.
The canned salmon is very good, and makes a palatable emergency dish. It can be prepared quickly, as the fish is already cooked. It may be broiled, and spread with maitre d' hotel butter, or it can be served on toast with cream dressing; or a white sauce can be made, and the fish put in it to heat; or the fish may be heated in water, and served as cutlets with Bear-naise sauce.
Prepare salmon cutlets the same as boiled halibut steaks (page 119), or cut them in half heart or chop shapes, roll them in egg and bread crumbs, and fry in hot fat. Arrange them in a circle overlapping one another, and serve with Bearnaise, Hollandaise or Tartare sauce.
Marinate the slices for one hour. Broil on both sides; baste with butter, so that they will not brown. Place them on a hot dish, and sprinkle with salt, pepper, lemon juice, and chopped parsley. Serve with them a Bearnaise sauce or quarters of lemon.
Simmer two slices of salmon in court bouillon until done; remove carefully so as not to break them. When perfectly cold cover one side of them with a smooth layer of mayonnaise made with jelly (see page 290), and colored a delicate green. Arrange a row of sliced gherkins or of capers around the edge.
Place a wedge-shaped socle of bread in the middle of a dish, and fasten it to the dish with white of egg, so that it will be firm; rest the slices against it; conceal the side of socle with garnish of fresh lettuce leaves. Place a bunch of parsley or watercress or if convenient a bouquet of nasturtium blossoms, in the hollow center of the fish. Use hard-boiled eggs cut in halves for further garnishing.
This makes a handsome supper dish for card or theater party. It should be kept in a cool place until ready to serve.
Cut salmon into pieces three quarters of an inch thick and two and a half inches square, trim them carefully, and flatten with heavy knife so they will be uniform. Lay them in a baking-pan so they do not touch, cover them with salted water, and simmer them in the oven for about twenty minutes, or until well cooked, but still firm. Take them out carefully, skin and dry them, and when cold marinate them. Make a jelly mayonnaise (see page 290), using a little tarragon vinegar; color it green; cover the fillets with the green mayonnaise while it is soft enough to become perfectly smooth, and set them away in a cool, dry place. When ready to serve place the fillets on the top of a socle made of hominy, and ornamented on the sides with green beans and balls of carrot, or green peas (see illustration page 324). Arrange a macedoine of vegetables (see page 216) around the base of the socle. Serve with it a mayonnaise dressing. One pound of salmon will cut into nine cutlets.