This dish comes from a cookbook first published in 1904. The ingredients are fresh and carefully presented, and the resulting dish is very refreshing. Do not overcook the salmon steaks.
- 2 1/4 pounds fresh salmon steaks (thick steaks are best)
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh dill
- 1 cup thinly sliced celery
- 1/2 cup peeled and sliced white onion
- 1 cup canned beets, well drained and cut in 1/8inch dice (buy beets packed in glass with water, not pickled)
- 3/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- Lettuce leaves for serving
- 3 hard-boiled eggs, peeled and sliced
Preheat the oven to 350°. Season the salmon with salt and pepper (easy on the salt). Place the salmon in a 13X9-inch baking dish and cover with aluminum foil. Bake for 25 minutes. Remove the foil, cool, and debone and skin the salmon. Discard the bones and skin. Tear the salmon into large flakes, but do not shred it. Combine the cooked salmon, dill, celery, onion, and drained beets in a large bowl. In another bowl, mix the oil, lemon juice, and vinegar. Add to the salmon mixture and fold it in gently. Try not to break up the salmon too much. Serve in lettuce leaves with sliced egg garnish.
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