First Class Breakfast on the Titanic: Smoked Salmon Cornets

First class breakfast aboard the Titanic, clockwise from top left: shirred eggs, smoked salmon coronets, buckwheat cakes, baked apple

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City/Region: Titanic | United Kingdom | France

Time Period: 1912

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First class breakfast aboard the Titanic had dozens of options to choose from, including stewed prunes, Quaker Oats, sirloin steak to order, lamb collops, fresh herrings, corn bread, Narbonne honey, plain and tomato omelettes to order, and vegetable stew. Breakfast was served from 8:00 AM to 10:00 AM in the first class dining saloon, which could seat 550 people, though the super elite could dine in the à la carte restaurant (reservations required).

This simple yet elegant presentation of smoked salmon would not have been out of place on the finest of the Titanic’s breakfast tables.

“To present smoked salmon
Cut in very thin slices, trim, roll into cornets, and arrange on a dish with a little parsley.”

— Le Guide Culinaire by Auguste Escoffier, 1903

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Ingredients:

• Smoked salmon, thinly sliced
• Parsley

Instructions:

1. Roll the smoked salmon into cone shapes, trim off any bulky excess, and secure with a toothpick. Garnish with parsley.
2. Arrange the smoked salmon with baked apples, buckwheat cakes, and shirred eggs on a tray. For extra authenticity, include black currant conserve, Frank Cooper’s Vintage Oxford mramalade (as it was misspelled on the Titanic's menu), and watercress. Serve it forth.

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