|Eggs||2 , separated|
|Mayonnaise/Salad cream / white sauce||1⁄4 Pint|
|Powdered gelatin||2 Teaspoon (Leveled)|
|Vinegar/Lemon juice||1 Tablespoon|
|Hot water||6 Tablespoon|
|Salmon||12 Ounce, flaked (Canned Or Fresh)|
Beat the egg yolks into the mayonnaise, salad cream or white sauce.
Soften gelatine in the vinegar or lemon juice, add 6 tablespoons very hot water and stir until dissolved.
Add this to the egg mixture.
Fold in the fish, top of milk then stiffly beaten egg whites; season well.
Pour into a ring mould rinsed out in cold water or brushed with a little olive oil.
Leave to set in the refrigerator.
When set turn out on to a bed of lettuce and garnish with tomato and cucumber.
Fill the centre with watercress.