1902 - With a Saucepan Over the Sea

Norway - Salmon Salad

DDV CULINARY

Remove the skin and bones of 1 pound of cold cooked fish
and flake it into pieces with a fork.
Mix it with the sliced yolks of 3 hard-boiled eggs,
a tablespoonful each of chopped olives and capers,
and gherkin pickles,
then add enough mayonnaise dressing,
and arrange on a dish edged with lettuce leaves
and pieces of aspic jelly, if this is at hand.