I find the following recipe particularly useful as it is a pleasant way of utilising almost any kind of left-over fish, and when properly and highly seasoned, it has proved a very popular appetiser.
Any kind of cold cooked fish, 1 onion, parsley, thyme, chervil, marjoram, 2 bay leaves, salt, pepper and 2 or 3 tablespoons of dry white wine.
Cut the fish up in small pieces and put it in small hors d'œuvres dish or in a salad bowl. Season it with salt and pepper. Cover it with rounds of onion, sprigs of parsley, the herbs, finely chopped, the bay leaves, and pour a little vinegar and white wine over it. This should be prepared at least an hour before it is wanted and put in a cold place.