Boudins-de-Saumon Salad

Name: Boudins-de-Saumon Salad
Ingredients: 1 tablespoon Butter (Quantity estimated (not specified in original recipe)); 1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe)); 4 small pieces Cooked salmon, flaked; 2 Eggs; 1/4 teaspoon Salt; 1/4 teaspoon Paprika; 3 drops Anchovy essence (or onion juice); 1/2 cup Milk; 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe)); 4 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe)); 2 Egg yolks (For mayonnaise); 1 pint Olive oil (For mayonnaise); 2 tablespoons Vinegar (For mayonnaise); 2 tablespoons Lemon juice (For mayonnaise); 1/2 teaspoon Salt (For mayonnaise); 1/4 teaspoon Cayenne pepper (or paprika) (For mayonnaise); 1 teaspoon Mustard (For mayonnaise, optional); 1 teaspoon Powdered sugar (For mayonnaise, optional); 2 tablespoons Boiling water (For mayonnaise)

A classic salmon salad with a custard base, served with mayonnaise dressing.

Ingredients

1 tablespoon Butter (Quantity estimated (not specified in original recipe))
1 tablespoon Fresh parsley, chopped (Quantity estimated (not specified in original recipe))
4 small pieces Cooked salmon, flaked
2 Eggs
1/4 teaspoon Salt
1/4 teaspoon Paprika
3 drops Anchovy essence (or onion juice)
1/2 cup Milk
4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
4 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
2 Egg yolks (For mayonnaise)
1 pint Olive oil (For mayonnaise)
2 tablespoons Vinegar (For mayonnaise)
2 tablespoons Lemon juice (For mayonnaise)
1/2 teaspoon Salt (For mayonnaise)
1/4 teaspoon Cayenne pepper (or paprika) (For mayonnaise)
1 teaspoon Mustard (For mayonnaise, optional)
1 teaspoon Powdered sugar (For mayonnaise, optional)
2 tablespoons Boiling water (For mayonnaise)

Instructions

1Butter four small dariole molds or small cups. Sprinkle the butter with chopped parsley.
2Select four small pieces of cooked salmon. Dry the salmon on a soft cloth to remove any oily liquid and place a piece in each prepared mold.
3Beat two eggs (or, better, one egg and the yolks of two) slightly. Season with 1/4 teaspoon of salt, a dash of paprika, and a few drops of anchovy essence or onion juice. Add 1/2 cup of milk. Pour the mixture into the molds around the fish.
4Set the molds in a pan of hot water and bake in a preheated oven at 350°F (175°C) until the custard is set. Do not let the water boil. (Approximately 20-25 minutes)
5Chill the boudins thoroughly. Turn them from the molds onto lettuce leaves. Serve with a star of mayonnaise dressing on top of each boudin.
6In a chilled bowl, whisk the egg yolks with the salt, cayenne pepper (or paprika), mustard, and powdered sugar (if using). Gradually whisk in the vinegar and lemon juice. Slowly drizzle in the olive oil, whisking constantly until emulsified. Add the boiling water, one tablespoon at a time, whisking until smooth. Cover and chill.