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Salmon, Tinned

Take the pieces from the tin, and pile them up dome-shaped on a dish, with a garnish of any green vegetables round the base. Vinegar, both plain and flavoured, should be sent to table, also black pepper and cayenne. As a rule, the fish is preferred free from the liquor in the tins. If required hot, put the tins in boiling water for about fifteen minutes, then open, and put the fish on a hot dish. Garnish as for ordinary boiled salmon. (See also SALMON PRESERVED.)