1. Flake a can of salmon and mix it with the pounded yolks of two hard-boiled eggs, a tablespoonful of capers, and pepper, salt, mace, and parsley to season.
  2. Dissolve a teaspoonful of anchovy paste in a cupful of boiling water, add a tablespoonful of lemon-juice and a tablespoonful of soaked gelatine.
  3. Heat until the gelatine is dissolved and mix with the fish.
  4. Butter a mould and arrange upon it the rings of the hard-boiled eggs.
  5. Put the fish into it and put on ice until perfectly cold and firm.
  6. Turn out on a platter and serve with Mayonnaise.
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