Free cold cooked salmon from skin and bones; there should be one-half cup. Mash and add white of one hard-boiled egg finely chopped and one tablespoon finely chopped cucumber pickle; season with salt and paprika and moisten with Cream Salad Dressing. Mash yolks of two hard-boiled eggs and add one and one-half tablespoons melted butter, one and one-half tablespoons chopped nut meats and a few drops anchovy essence. Remove crusts from a stale white loaf in four pieces and cut off five one-third-inch slices lengthwise of loaf. Spread three slices, on both sides, with butter worked until creamy, remaining two slices on but one side. Spread two mixtures alternately, between slices of bread, sprinkling egg yolk mixture with finely chopped green pepper. Wrap in paraffine paper or cheese-cloth, place under a light weight and let stand until serving time. Cut in one-third-inch slices crosswise and each slice in halves lengthwise. Arrange overlapping one another on a plate covered with a lace paper doily.