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Smoked Salmon (Two tablespoonfuls of Salad)

Two tablespoonfuls of Salad Oil.

One tablespoonful of Lemon-juice.

One teaspoonful of chopped Parsley.

Mix the oil, lemon-juice and chopped parsley together; cut the salmon into slices about the eighth of an inch thick, and lay them for about ten minutes in the oil mixture; put them on a greased tin, cover over with buttered paper, and put them in the oven for about five minutes just to get hot through. Serve plain, or, with a little maître d'hôtel butter spread over each slice of salmon.