One good-sized cucumber, cooked salmon, mayonnaise sauce, beetroot, cayenne, salt, and lettuce. Choose a straight cucumber, peel and cut it into 2in. lengths. Steam these until tender, but do not let them become pulpy; scoop out the centres, and trim the edges a little to make them look like cups. Put into a cold place on a hair sieve, and leave until properly cold. Mix some cooked salmon with the mayonnaise, season, add a dash of cayenne, and fill the cups with the mixture. Place a piece of beetroot, cut into fancy shapes, on each cup and dish on a bed of small lettuce leaves, or dressed watercress.
Note: The amount of salmon, required depends on the size and number of the cups, but two or three ounces should prove ample for one cucumber. This is an excellent way of using up cold salmon.