This recipe and sieved eggs were made by Rob for our Canapé Party. Rob sez:
“This recipe was taken from Practical Cookery For All, published in 1953 by Odhams Press Ltd. It’s an all-round cookery bible with chapters introducing new cooks to a range of ingredients and techniques, modern kitchenware and the new science of ‘nutrition’. There’s loads of emphasis on presentation. Full-page colour photos depict dishes like meat ragout or mock roast served on giant silver platters, decorated with vegetable crowns, surrounded by oceans of peas and finished with delicate sculptures of piped mashed potato. The recipe chapters dive straight in with a selection of rich hors d’œuvre for the Serious Business of impressing party guests.
I picked the following recipe as, unlike most of the others, it only involves one hard-boiled egg. LET’S GO!”
1/4 lb. kippered or smoked salmon
A few capers
1 oz. butter
1 croûton of bread for each person
Sprig of parsley
Time: 10 minutes to boil the egg, 3 minutes to heat the salmon
METHOD: See that the fish is free from skin and bone, chop it finely, and mix it with the capers, also finely chopped. Melt the butter in a saucepan, add a sprinking of pepper and, if liked, a dash of cayenne. Add the fish and mix well. Pile a little heap on each croûton and decorate when cold.
Boil the egg hard and leave until cold. Chop the white finely and rub the yolk through a sieve. Place some of the white round each piece of fish, and sprinkle the sieved yolk and a little finely chopped parsley on top. This gives a very pleasing effect.
mmmm, pleasing indeed!
This recipe was written for larger servings than mere finger food but the above quantities easily yielded 12 canape-size servings.
For the croûtons, I used a baguette cut into medium slices. These were tossed in olive oil and baked in a medium oven for about 15 minutes.
While the sieved egg yolk was a nice touch, chucking bits of egg white all over my nice fish just seemed *wrong* so I left it out and gobbled it for the valuable protein.
These were luxurious and decadent like you might expect from a pile of smoked salmon and butter. The richness was balanced out nicely by the piquancy of the capers and the heat of the cayenne, although bit more of both wouldn’t have gone amiss. I don’t think the egg added much beyond some additional colour – a task that was already borne well enough by the parsley. They also held together remarkably well during a five-mile bus trip. Overall, a very pleasing appetiser that could do without all the boiled egg fannydangle.