Salmon smoked when it is good makes an excellent salad mayonnaise (see Salad). It should be cut very thin, with a sharp knife. If possible, have the slices the thickness of a five-pound note.

Smoked salmon cut thin can also be sent up as an appetiser or " Hors d'ceuvre." It is also excellent cut in slices and made hot in a clean frying-pan. This is a very appetising dish for breakfast.

Tinned Salmon

Tinned salmon can be eaten cold with oil or vinegar, or it can be made into cutlets (see Salmon Cutlets). It also makes excellent sandwiches suitable for suppers. Pound the fish in a mortar with some anchovy sauce, a dessertspoonful to a small tin, also some cayenne pepper and black pepper. A little lobster butter is a great improvement. Spread this mixture between very thin slices of bread (see Sandwiches).

How To Carve Salmon

In carving salmon always cut parallel with the bone: one slice out of the thick part, and one slice out of the thin part, or the part nearest the belly of the fish. This thin part is lighter of colour and very glutinous. The redder raw salmon looks, the better it is.