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Shad-Roe Salad

When the shad roe is not needed for the fish dinner. a salad can be made of it for the next day's luncheon. It spoils quickly, so should be cooked promptly. If not baked with the fish, put the roe in slightly salted boiling water and simmer gently for about fifteen minutes. Drain and wipe dry.

Dip in beaten egg, roll in fine white bread-crumbs, and brown lightly in a little butter. While still warm pour over it two tablespoonfuls lemon-juice and season with salt and a little paprika. Set away to chill. When ready to serve cut it in suitable-sized pieces and mix with it an equal quantity of very crisp cucumber cubes. Cover with a mayonnaise dressing (see page 74) and decorate the top with capers and chopped olives.

Serve on crisp lettuce-leaves. This salad should be prepared just before serving.