Instructions: Put lettuce leaves in aattractive wide champagne glasses ( or on a plate).

Put balls or small pieces of the poached fish on the lettuce . Spoon on some cocktail sauce. Serve chilled.

Cocktail sauce: Mix together and taste to suite your taste. It should be zippy.

Note: The ketchup and mayo with worchestershire sauce mentioned in the first post on mock craw-fish was what I always call russian dressing. It goes beautifully with fish salad also made with white fleshed fish and sweet gherkin pickles chopped up and some if the juice added to the fish and usual vegetable mix (celery, onion, peppers, etc. ). I thinkd my recipe for this salad should be in the archives.

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