| How To Cook: |
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1. Wash the salmon, pat dry, rub with the salt and sprinkle lemon juice on both sides; cover and place in the refrigerator for 12-24 hours, turning it once. The lemon juice will "cook" the salmon.
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2. Remove the bones and skin from the fish and cut it into pieces ¼ - ½ inch in size, or pull it apart with your fingers-in this way you will be sure to feel and remove any small bones.
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3. Peel and chop the tomatoes and add to the salmon.
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4. Wash and trim the onions and slice very thinly, using the tender part of the stem.
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5. Add more lemon juice and salt to taste, cover and again place in the refrigerator for .several hours.
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6. Serve very cold on lettuce or watercress.
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7. Alternatively, stuff tomatoes with the mixture.
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8. Serve as a first course for lunch or supper.
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