Chapter XIV · Fish · No. 810
810—Salade de Saumon
This preparation comprises the same ingredients as the above, with the exception of the mayonnaise sauce. The decorating garnish is placed directly upon the salmon, and the whole is seasoned in precisely the same way as an ordinary salad.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 810, p. 277. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →