| Ingredients | 5 | Eggs |
| 250g | Mayonaise | |
| 1 large tin | fish eg Salmon | |
| 1 small | onion | |
| 100g | Butter | |
| 100g | Cheddar Cheese |
Method
Boil the eggs until hard and shell and separate the yolks from the whites. Take a 1.5 pint pudding basin and lightly oil the inside. I suggest using Olive Oil. Now make 8 layers in the pudding basin as follows:
| Layer 1 | Take the 5 yolks and mash them and place them in a layer on the bottom of the dish. |
| Layer 2 | 125g (half) of Mayonaise. |
| Layer 3 | Take half the fish and mash it and place it in the bowl as layer 3 |
| Layer 4 | Chop the onion and spread it onto the fish. |
| Layer 5 | Add another layer of mayonaise |
| Layer 6 | Add another layer of fish |
| Layer 7 | Add a layer of cheese |
| Layer 8 | Add a layer of chopped whites of egg forked with butter. |
Refrigerate for a few hours and then when ready for eating turn out onto a plate and spoon mayonaise over it.
This is a recipe I picked up in Russia with a family Erschov who now live in Washington, New Jersey. I enjoyed their company many times in their tiny flat in Dubna when I visited the town to support local Scouting which was just starting after the long dark years of Communism. Unlike most Russians I met, Sasha Ershov was never out to make a quick dollar but just wanted friendship. I had the honour of entertaining Sasha and his family at my home in the UK and a few years ago visited his family in Washington. His eldest son Janya still remains in Moscow.