Salmon and Cucumber Salad.—Two thick short cucumbers, mayonnaise, lettuce or cress, tinned salmon, radishes. Peel the cucumbers evenly and thinly, and cut into lengths just over two inches. Scoop out the centre of each to form a cup. Put them on to simmer, just covered with boiling water, slightly salted. When tender, take them out carefully and let them get quite cold. Flake the salmon finely and toss in a very little mayonnaise, and arrange on a bed of lettuce or cress. Garish with radishes cut in fancy shapes.
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Bibliographic details
Star (Christchurch), Issue 18013, 25 November 1926, Page 12
Word Count
89Untitled Star (Christchurch), Issue 18013, 25 November 1926, Page 12
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