Cold Trout à la Norvégienne

Ingredients

• 1 whole trout
• aspic (clear cooking jelly)
• rice
• 1 row large pink shrimp (crevettes)
• small cucumber timbales
• small tomatoes or halved tomatoes
• small barquettes (boat-shaped forms)
• hard-boiled egg halves
• Russian sauce (sauce Russe)
• herb butter (beurre vert)

Instructions

1. Poach the trout and chill it thoroughly. Skin it carefully, then arrange it decoratively and coat it strongly (generously) with aspic (clear cooking jelly).
2. Lay a layer of clear, well-set aspic on the bottom of the serving platter. On this aspic, place a bed of molded rice and position the trout on top.
3. Arrange a row of large pink shrimp down the length of the fish, with their tails peeled and displayed. Surround the trout with the following garnitures: small cucumber timbales (blanched, marinated, and filled in dome shape with smoked salmon purée); very small tomatoes or halved tomatoes (peeled, pressed gently in cloth to round them, topped with a fragment of parsley tail and decorated with piped herb-butter [beurre vert] leaves); small beet barquettes (made from cooked marinated beets and filled with shrimp salad); and hard-boiled egg halves glazed with aspic.
4. Serve Russian sauce separately on the side.