Cold Salmon, or Cold Darne à la Norvégienne

Ingredients

• cold cooked salmon
• white jelly (gelée blanche)
• very clear jelly
• semolina
• pink shrimps
• cucumbers
• smoked salmon purée
• hard-boiled eggs
• very small tomatoes
• parsley stalk
• green butter
• cooked beetroot
• sauce Mayonnaise
• sauce Russe

Instructions

1. Skin the salmon (or the darne), decorate it and glaze it with white jelly as for the Darne en Belle-vue.
2. Set a layer of very clear jelly in the bottom of the serving dish and place on it a semolina pad cut to the shape wanted.
3. Arrange the fish on the pad and stick a row of fine pink shrimps, tails shelled, down the middle.
4. Blanch the cucumbers strongly, shape them into little timbales, marinate them and fill them domed with smoked salmon purée.
5. Glaze halved hard-boiled eggs with jelly.
6. 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.
7. Marinate little barquettes of cooked beetroot and fill them with shrimp tails bound with sauce Mayonnaise.
8. Surround the fish with these garnishes and send a sauce Russe separately.