A small salmon or large pink-fleshed trout is perfect for this attractivedish. If a whole fish is used, leave the head and tail on and remove theeyes only. A chunk of salmon is equally delicious although not so decorative.Prepare the salmon as in the preceding recipe (Boiled Salmon). Let the fishcool in the court-bouillon. Drain thoroughly and place on a long platter.Remove the skin carefully. Decorate with sprigs of parsley and thin slicesof lemon. A realistic eye may be made with the white end of a hard boiledegg and a round of truffle or black olive. Serve with a bowl of Green Mayonnaise.