To make the white sauce, the milk is heated in a saucepan with the parsley, the onion, the bay leaf and the rind of the lemon. It is left to infuse for a duration of about ten minutes and then strained. The butter is melted in a saucepan, the flour and then the flavoured milk are added and brought to a boil and simmered for a duration of about two minutes. It is taken off the heat and left aside to cool slightly.
The canned pink salmon is then turned out into a bowl along with its juices. The bones and skin are removed and it is mashed well with a fork. The white sauce, the mayonnaise and the sour cream are then beaten in, the lemon rind and juice, the tomato puree, the anchovy essence and the yolk of the egg are stirred in and the salt and pepper are added according to the taste.
It is then turned into a greased ring fish mould or a soufflé dish and chilled in the refrigerator until it is set, preferably overnight. Before it is served, the mould is dipped briefly into hot water and turned out onto a serving plate. It is garnished with whole prawns and cucumber.