Fish and pea salad

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration IX. Salater, s. 59 (falt i det fri)

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1
Prepare the fish and peas
Flake the boiled, cleaned fish into pieces and pour over 1 tbsp oil and ½ tbsp vinegar. Do the same with the peas.
2
Arrange in the bowl
Put the fish in the middle of a salad bowl and the peas around it. Place lettuce leaves in between.
3
Make the dressing
Melt the butter and take it off the heat. Stir in the egg yolks, mustard, pepper and salt, and whisk well. Add the rest of the oil and vinegar. Set the pan in a larger pan or pot of water and stir over the water bath until well thickened. Take off the heat and stir until cold.
4
Serve
Fold the stiffly whipped cream into the dressing just before serving, and pour the dressing over the salad.

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