How do you imagine the Edwardians ate salmon? Smoked for breakfast? Yes. Cooked with a splash of salt and lemon for dinner? Definitely. Baked in paper with a dash of fiery cayenne sauce? Surely not!
Well, believe it or not, Edwardians could be just as creative with their fish dishes as we are today. This recipe for a baked salmon fillet was taught in the National Training School of Cookery in 1909 and is as tasty as it is healthy - with a nice kick thanks to the sauce.
Original Recipe: 'Slice of Salmon, Baked' (Book 2, 1909)
Speed: 40 mins. | Serves: 1
1 salmon fillet
2 tbsp. vegetable oil
1 tsp. chopped parsley
1 gherkin, finely chopped
1 shallot, finely chopped
1 anchovy fillet, finely chopped
½ tsp. Cayenne sauce
1. Pre-heat oven to 220 °C (425 °C / Gas Mark 7).
2. Mix together the oil, chopped parsley, gherkin, shallot, anchovy fillet and cayenne sauce in a small bowl.
3. Place the salmon fillet on a piece of baking paper large enough to wrap around it completely,and coat all over (back, front and sides) with the mixture.
4. Wrap in the paper, tying with string if necessary, and bake for about 25 minutes until cooked through.
5. Serve in the paper.
Note: The recipe doesn't give any suggestions for what you might serve the fillet with. We served ours with baked and salted asparagus, which worked very well.
Original Recipe for 'Slice of Salmon, Baked'
'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)