1 pound can salmon

1 head leaf lettuce

1 bunch watercress

1 hard-cooked egg

Salad oil

Vinegar

Drain salmon. Break salmon into large pieces. Separate lettuce and watercress. Wash. Line salad bowl with lettuce. Place ¾ of the salmon in the bowl. Place watercress on top of salmon. Sprinkle with remaining salmon. Cut hard-cooked egg almost through lengthwise into sixths. Place in center of watercress and spread open. Serve with salad oil and vinegar. Serves 6.