300 g boiled or roasted meat (Beef or Grouse. Here we used pig hearts); 1 large unpeeled potato boiled; 1 cucumber; 6-8 boiled crayfish (or prawns); 2-3 hard boiled eggs; 6-8 cornichons; 1 tbsp finely chopped cappers; 1 tbsp Worcestershire; 1 tbsp soy sauce; ⅔ cups mayonnaise; salad leaves; salt, black pepper
Finely dice the vegetables, meat and eggs. Slice the cornichons thinly lengthways before roughly chopping the crayfish meat. Mix all the ingredients apart from the cucumber and crayfish with the mayonnaise and add the Worcestershire and soy sauce. Season well and place it in the fridge for a minimum of two hours. Serve on salad leaves on plates sprinkled with diced cucumber and the crayfish pieces.