Coat with mayonnaise sauce, and decorate with anchovy fillets, capers, stoned olives, small slices or roundels or quarters of hard-boiled eggs, small hearts of lettuce, a border of little roundels of radish, &c.
[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.
TROUT.
From the culinary standpoint, trout are divided into two quite distinct classes, viz., large trout, whereof the typical specimen is Salmon-trout, and small or fresh-water trout.
[811—TRUITE SAUMONÉE[!-- TN: acute invisible --] (Salmon Trout)]
In its many preparations, salmon-trout may be replaced by salmon, and all the recipes relating to the former may be adapted to the latter.
In any case, however, as its size is less than that of salmon, it is very rarely cut into [darnes], being more generally served whole.
The few recipes that follow are proper to salmon-trout.