|Aspic jelly||1⁄4 Pint|
|Salami pieces/Liver sausage||4 Tablespoon (Tiny Pieces)|
|Smoked salmon||4 Ounce|
|Hard boiled egg||1 , sliced|
|Tomato||1 , sliced|
Lightly toast the bread, then brush one side with half set aspic jelly.
Arrange remaining ingredients on the aspic jelly, making as definite a pattern as possible.
Smooth the rest of the half-set jelly over the top, spreading it evenly with a warm palette knife.
When the jelly has set, cut into fingers with a sharp knife.