Rub the salt, black pepper and paprika into the pork fillet.

Heat the dripping in a frying pan and brown the fillet well all over, turning frequently.

Reduce the heat and cook gently for a further 10 minutes. Remove the fillet from the pan and when cool, cut into equal slices.

Spread the bread with the butter. Arrange the lettuce on one slice of bread followed by the slices of pork.

Shell and finely chop the egg. Finely dice the onion and pimiento, and mix with the chopped egg, single and double cream and curry powder. Season to taste.

Spoon the mixture onto the meat and top with the second slice of bread.

Garnish with a dill sprig, if used.