1. Line a 9 inch pie plate with rice pastery dough.

2. Beat 4 whole eggs and 2 egg yolks with 2 cups heavy cream. season to taste with salt, white pepper and a pinch of nugmeg.

3. Brush the unbaked pie dough with unbeaten egg white and pour in  the custard mixture.

4. Dot with pieces of butter, using 1 generous tablespoon in all, and cover the surface with 1 and a 1/2 cups very thin slices of smoked salmon, spooning a little custard over then.

5. Put the pie in a hot oven and bake for 30 to 35 minutes. serve at once, lest the salmon toughen.

List of ingredients required:

Rice pastery dough
6 Eggs
2 Cups heavy cream
Salt, white pepper and a pinch of nugmeg for taste
Butter
Slices of smoked salmon

1. Wash the salmon steaks and dry them thoroughly

2. Season them with salt and pepper

3. Arrange the steaks in a shallow ovenproof dish

4. Cover the steaks with peeled and sliced onions

5. Pour some boiled, lightly salted water over the salmon to barely cover it

6. Seal the dish with foil and bake in the center of the preheated oven for about 25minutes or until the salmon is cooked

7. Lift the salmon steaks carefully out of the dish with a perforated spoon and arrange them on a serving dish

8. Strain the cooking liquid through muslin and measure half a pint into a saucepan

9. Add the vinegar, sugar and lemon juice to the saucepan

10. Simmer over low heat until the liquid has slightly been reduced in quantity

11. Beat the egg yolks in a bowl and stir in a tablespoon of the reduced liquid

12. Blend thoroughly and gradually add in all the liquid

13. Set the bowl over a pan of simmering water and stir the sauce continuously until it thickens to a coating consistency

14. Pour the sauce over the salmon and let it cool

15. Chill the dish in the refrigerator for at least 2 hours

16. Garnish the salmon steaks with thin slices of unpeeled cucumber and serve

List of ingredients required:

Salt and black pepper
2 large onions
2 tablespoons white wine vinegar
4 salmon steaks
2 tablespoons of soft light brown sugar
Juice of 2 lemons
2 egg yolks
Cucumber slices (garnish)

The oven should be preheated at a temperature of 325F (160C)

1. Soften the butter in a slightly warm bowl

2. Beat in the chopped dill and the lemon juice to taste

3. Cut the crusts from the slices of bread

4. Spread each slice generously with the herb butter

5. Cut the salmon with sharp scissors to fit the slices of bread

6. Lay the smoked salmon on the buttered bread, leaving one end of the bread uncovered

7. Sprinkle the salmon with the cayenne pepper

8. Roll up the slice of bread starting from the end covered with smoked salmon

9. Use a very sharp knife to cut each roll into 4 or 5 round shapes

10. Arrange the sandwiches on a plate, with the cut side up

List of ingredients required:

2 oz (50g) butter
3 to 4 oz (75-115g) thinly sliced smoked salmon
2 level tablespoons finely chopped fresh dill
6 to 8 thin slices very fresh soft brown bread
A squeeze of lemon juice
Cayenne pepper