SALMON SALAD—III
Open a can of salmon, break into large pieces, remove the bones, skin, and fat, and lay on a plate. Slice two tomatoes and mince finely a few small cucumber pickles. Mix the tomatoes with the pickle and put around the salmon, with a little on top. Cover with a [mayonnaise], to which chopped pickles and capers have been added, and garnish with lettuce and parsley.