Victoriana and A Smoked Salmon Plate

"I remember buying and selling the most beautiful old tin hat box.  It was lined inside with red velvet and contained a lovely beaver felt hat, positioned on a bunny.  It came complete with a brush, stored in the lid, which even had a place for hatpins.  I would never break something like this up and sold it complete to a collector."  -Susie, antique shop owner, quote from 1000 Hats, by Norma Shephard.

A beaver fur felt hat was a cherished item and was cared for and stored accordingly.  It was a sign of affluence in Victorian times.   The fur felt was always brushed smooth after wearing and before placing it in its custom made box.  The fact that this hat and box have survived, shows how a good hat will last many lifetimes if treated with care and stored properly.


I don't know what the bunny reference is about.  Maybe it was a term used to describe the stand in the hatbox to hold the hat. Anyone know?


One thing I do know, there are three things that should also always stay together like the hat, brush and box.  Smoked salmon, potatoes and horseradish cream.  I have had this combination prepared different ways, always good.  We had this smoked salmon plate for dinner recently.  The potatoes are prepared like a potato salad and piled onto the smoked salmon, then drizzled with the cream.

Smoked Salmon plate


serves 4 people


4 oz. smoked salmon slices
1/2 lb. fingerling or creamer potatoes
2 tbs. olive oil
1 tbs. tarragon vinegar
juice of 1/2 lemon
2 tbs. capers
1 tsp. chopped dill
sea salt
horseradish cream; 1/4 cup creme fraiche mixed with juice of 1/2 a lemon, 1 tbs. freshly grated horseradish, and 1 tsp. sea salt

Arrange the smoked salmon slices on a platter in waves around the plate.  

Boil the potatoes in salted water for about 10 minutes until tender when pierced with the tip of a knife.  Drain, return to the pot and cover with a clean kitchen towel.  Let stand 5 minutes then turn out onto a board to cool.  When you can handle the potatoes, peel them and put into a mixing bowl.  Leave the creamers whole, cut the fingerlings into 1" coins.  Dress the potatoes while still warm with the olive oil, vinegar, lemon juice and capers.  When completely cooled, mix in the dill and season with sea salt.  Pile the potatoes in the center of the platter of salmon.

Drizzle the salmon with a little of the horseradish cream and serve a small bowl of the cream on the side for horseradish lovers like me.  Sprinkle over a few more picked dill fronds for garnish.


My favorite spot where I have enjoyed this smoked salmon plate was at an outdoor, sea-side cafe on the south coast of England in a little Victorian village called Swanage.  Every time I have it now I am transported to that spot.  During Victorian times I am sure you would have spotted a beaver felt hat.  And of course we were having Scottish smoked salmon.


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