|Water||8 Ounce (About 225 Milliliter Or 1 Cup)|
|Onion||1 , chopped|
|Smoked haddock||1 Pound (About 450 Grams)|
|Eggs||2 , separated|
|Aspic||1⁄2 Pint (Made Up With The Cooking Liquid, About 300 Milliliter Or 1.25 Cups)|
|Double cream||1⁄4 Pint (Use Heavy Variety, About 150 Milliliter Or 1.25 Cup)|
|Cucumber||1⁄2 , thinly sliced|
1 Place the water in a pan with the onion, bouquet garni, peppercorns, smoked haddock and salt.
Bring to the boil and poach the fish for about 10 minutes until it is cooked.
Discard the bouquet garni and peppercorns and strain the fish from the liquid.
Reserve the liquid.
2 Flake the fish in a bowl; discard any skin or bones.
In another bowl, beat the egg yolks with the juice of half a lemon; stir in the aspic, made to the required quantity with the cooking liquid and extra water.
Stir this mixture into the fish; leave to cool.
3 Beat the egg whites until stiff.
Whip the cream until stiff and fold it into the egg whites.
Fold this mixture into the fish.
4 Arrange halved cucumber slices in a lightly greased mould and pour the mixture over them.
Refrigerate until set.
Cut the other lemon in halved thin slices.
Turn the mould out on a dish and decorate with lemon and cucumber half-slices.