Miroton of Fish and Potato

Ingredients

• 1 pint Cold cooked fish (salmon, cod, haddock, halibut, etc.)
• 3 tablespoonfuls Olive oil
• 1/2 teaspoonful Salt
• 1/4 teaspoonful Black pepper (Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Lemon juice
• 1 pint Cold potatoes, cooked and cubed
• 1 teaspoonful Onion juice
• 6 Hard-boiled eggs
• 2 tablespoonfuls Aspic jelly or melted gelatin (Quantity estimated (not specified in original recipe))
• 3 tablespoonfuls Capers
• 2 tablespoonfuls Fresh parsley, finely chopped (Quantity estimated (not specified in original recipe))
• 2 tablespoonfuls Beets, finely chopped (Quantity estimated (not specified in original recipe))
• 1 tuft Lettuce leaves

Instructions

1. 1In a bowl, marinate the cold cooked fish with 3 or 4 tablespoonfuls of olive oil, 1/2 teaspoonful of salt, a dash of pepper, and 2 tablespoonfuls of lemon juice. Mix well to coat the fish.
2. 2In a separate bowl, marinate the cold, cooked, and cubed potatoes with the same quantity of dressing (olive oil, salt, pepper, and lemon juice) as the fish, adding 1 teaspoonful of onion juice. Mix well.
3. 3Let both the marinated fish and potatoes stand in a cool place for at least one hour, or longer for best results.
4. 4Have the hard-boiled eggs ready. Cut a thin slice from the round end of each egg so they can stand upright. Then, cut each egg in quarters lengthwise.
5. 5Dip the cut egg quarters into a little aspic jelly or melted gelatin. Arrange the egg quarters in a circle on a serving plate, with the yolks facing outwards. Toss together the marinated fish, potatoes, and capers. Fill the center of the egg circle with the fish and potato mixture. Dust the top with finely chopped parsley or beets. Add a tuft of lettuce at the top and a few heart leaves of lettuce above the crown of eggs for garnish.