Devilled Salmon is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of thin biscuits that are soaked in olive oil, flavoured with chilli and grilled before bring topped with smoked salmon rubbed with spicy devil mixture. The full recipe is presented here and I hope you enjoy this classic British version of: Devilled Salmon.
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This is a classic recipe for a Victorian version of Devilled Salmon that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 339.—DEVILLED SALMON, &c.
Prepare some biscuits as in No. 337, and upon these place very thin slices of kippered salmon previously rubbed over with some devil mixture, No. 131; salamander or place them either in the oven or before the fire, and serve quite hot. Note.—These devils may be greatly varied by using,instead of salmon—anchovies, sardines, bloaters, haddocks, or tunny.
Soak the biscuits in the olive oil then season on both sides with cayenne pepper, salt and black pepper.
Place under a hot grill and cook on both sides until golden brown and heated through.
Rub the smoked salmon with the devil mixture then arrange attractively on top of the biscuits. Place briefly under the grill to warm and serve immediately.
