1½ lb. cold boiled or baked salmon.
2 heads white lettuce (or celery).
3 hard-boiled eggs.
2 tablespoonfuls salad oil.
1 teaspoonful salt, and same of cayenne.
1 teaspoonful white sugar.
1 teaspoonful Worcestershire or anchovy sauce.
1 teaspoonful made mustard.
1 teacupful vinegar.
Mince three-quarters of the salmon, laying aside four or five pieces
half an inch wide and four or five long; cut smoothly and of uniform
size. Prepare the dressing in the usual way, and pour over the minced
fish. Shred the lettuce, handling as little as possible, and heap in a
separate bowl, with pounded ice. This must accompany the salmon, that
the guests may help themselves to their liking. Or you may mix the
lettuce with the fish, if it is to be eaten immediately. Celery, of
course, is always stirred into the salad, when it is used. The reserved
pieces of salmon should be laid in the dressing for five minutes before
the latter is added to the minced fish, then dipped in vinegar. When
you have transferred your salad (or mayonnaise) to the dish in which
it is to be served, round it into a mound, and lay the strips upon it
in such a manner as to divide it into triangular sections, the bars
all meeting at the top and diverging at the base. Between these have
subdivisions of chain-work made of the whites of the boiled eggs, each
circle overlapping that next to it.
You can dress halibut in the same way.