SALMON BUFFET (FRONT COVER)

SALMON BUFFET (FRONT COVER)

3 cans (7¾ ounces each) salmon

1 head endive

3 lemon slices

Capers

3 hard-cooked eggs, quartered, and deviled

1 cucumber, sliced crosswise

6 cauliflower flowerettes

6 ripe olives

1 carrot, cut into strips

Drain salmon, being careful not to break cylindrical shape. Separate and wash endive. Arrange on a serving platter. Place the 3 salmon cylinders in a row in the center of the platter. Garnish salmon with lemon slices and capers. Arrange remaining ingredients around salmon. Serves 6.