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Curried Salmon
Curried Salmon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of salmon that's cut into strips, firmed in salt water and boiled in salted water until done. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Salmon.
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBritish Recipes
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume
Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
305. INGREDIENTS.—Any remains of boiled salmon, 3/4 pint of strong or medium stock (No. 105), 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.
Mode.—Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time.—3/4 hour.
Average cost, exclusive of the cold fish, 9d.
Modern Redaction
Method:
Remove all the bones and skin from the salmon. Melt the butter in a pan, add the onions and fry for about 10 minutes, or until pale golden. Now stir in the curry powder then add the stock, Harvey's sauce, anchovy sauce and lemon juice. Season to taste with salt and cayenne pepper, then bring to a simmer and cook for about 10 minutes, or until the onion is very soft.
Cut the salmon into dice, add to the curry sauce then bring to a boil and cook until the salmon is heated through. Serve hot on a bed of rice.
Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here
