Pick the fish from the backbone of a cooked mackerel, adding any left-over portions. There need be only about two tablespoons. Rub the fish through a sieve and add
One small onion, grated,
One-half teaspoon of mustard,
One-half teaspoon of paprika,
One and one-half tablespoons of butter.
Work to a paste and then spread on thin toasted strips of bread.
BOHEMIAN RELISH
Place on a bread and butter plate
Two slices of salomi sausage,