Required: Rounds of bread. A tin of lax. The hard-boiled yolk of an egg.

Cut as many small rounds of bread as you need, about a quarter of an inch thick, and fry them in boiling fat a golden brown.

Warm some lax in a little oil from the tin, and place some on each round of bread.

Rub the yolk of a hard-boiled egg through a wire sieve, put a little on the lax, and sprinkle chopped parsley over each.

Cost, about 2S.