Preparation: 10 minutes

Ingredients:
(serves 4)
1 Head Belga lettuce
1 6.5 oz canned sgombro filets
1 5 oz cannned smoked herring filets
1 4 oz gr canned trout filets
3/4 C. Sour creamy
1T Herbal vinagar
1/2 tsp Worchestershire sauce
1-2 Scallions, minced
2T Minced parsely
Salt and pepper to taste
1 Tomato for garnish



To Prepare:
Crumble all three types of fish in a bowl, removing any spines.
Mixed in the minced scallions and parsely.
Mix well and salt lightly.
Set aside 12 identical leaves of washed and drained lettuce.
Fill the lettuce "boats" with the fish misture.
Serve with stirred soured cream mixed with the vinegar and Worchestershire sauce, salt and pepper.
Place the filled lettuce leaves on a round platter like spokes, with the carved tomato in the center.