Cold Salmon, or Cold Darne à la Royale

Ingredients

• cold cooked salmon
• cold salmon Mousse
• sauce Mayonnaise bound with jelly
• very clear jelly
• Beurre de Montpellier
• truffle
• anchovy fillets

Instructions

1. Drain the salmon or darne and take the skin off one side.
2. Mask the bared part with a layer of cold salmon Mousse, bulging it slightly at the middle.
3. Coat the Mousse with sauce Mayonnaise bound with jelly and let it set.
4. Set a layer of very clear jelly in the bottom of the serving dish and arrange the piece on it.
5. Surround the piece with a garland of Beurre de Montpellier, piped from a bag fitted with a medium fluted tube.
6. Decorate the middle with a fleur-de-lis cut from truffle and set a royal crown of anchovy fillets on each side.