Cold Salmon, or Cold Darne à la Riga

Ingredients

• cold salmon
• rice or semolina
• cucumbers
• oil
• lemon juice
• vegetable salad
• Mayonnaise
• tartlets
• crayfish bodies
• crayfish Mousse
• hard-boiled eggs
• caviar
• very limpid jelly

Instructions

1. Prepare the salmon or darne by the à la Parisienne method and arrange it in the same way on a low pad of rice or semolina.
2. Shape sections of cucumber into fluted timbales, blanch them strongly, then marinate them with a dash of oil and lemon juice and fill them with vegetable salad bound with Mayonnaise.
3. Fill tartlets with the same salad and set on each a trimmed crayfish body stuffed with crayfish Mousse.
4. Scallop halved hard-boiled eggs and fill them with caviar.
5. Surround the piece with these garnishes and edge the dish with croûtons of very limpid jelly.