Salmon Medallions

Ingredients

• salmon
• butter
• Mayonnaise
• jelly

Instructions

1. Cut escalopes 8 millimetres thick from a salmon.
2. Poach them in a slow oven on a buttered dish and cool them under a light press.
3. Trim them with a plain cutter, oval or round, according to the shape adopted.
4. Coat them either with Mayonnaise, or one of the sauces derived from it, bound with jelly; or with a Chaud-froid sauce, white, pink or green.
5. Decorate them according to taste and glaze them with jelly.
6. Dish them as for the Côtelettes froides de saumon.