Cold Trout à la Norvégienne

Ingredients

• 1 trout
• jelly
• rice
• pink shrimps
• cucumbers
• smoked salmon purée
• very small tomatoes
• parsley stalk
• green butter
• cooked beetroot
• shrimp salad
• hard-boiled eggs
• sauce Russe

Instructions

1. Skin the poached, thoroughly cold trout, decorate it and glaze it heavily with jelly.
2. Set a layer of very clear jelly in the bottom of the serving dish, place a shaped rice base on it and arrange the trout on the base.
3. Stick a row of fine pink shrimps, tails shelled, along the trout.
4. Blanch the cucumbers strongly, shape them into little timbales, marinate them and fill them domed with smoked salmon purée.
5. Peel the very small tomatoes (or half-tomatoes), press them in a corner of a cloth to round them, stick a fragment of parsley stalk into each and pipe leaves of green butter on them from a cornet.
6. Fill little barquettes of cooked, marinated beetroot with shrimp salad.
7. Glaze halved hard-boiled eggs with jelly.
8. Surround the trout with these garnishes and serve a sauce Russe separately.