Cold Salmon With Remoulade Sauce

Ingredients

• 900g (2lb.) cold cooked salmon
• 1 cup mayonnaise
• ¼ tsp anchovy essence
• 1 tsp German mustard
• 1 tsp chopped chervil
• grated lemon rind
• parsley
• 1 tbs chopped gherkins
• 1 tbs capers

In a cool bowl mix the mayonnaise, gherkins and capers and leave for one hour. Rub through a fine wire sieve. Add the chopped parsley, chervil, mustard and anchovy essence and lemon rind. Serve this sauce in a sauce-boat.

Arrange the salmon on a wooden platter, garnished with slices of lemon and sprigs of parlsey. Accompany with a cucumber salad.