Cold Salmon, or Darne, with Beurre de Montpellier

Ingredients

• cold salmon
• Beurre de Montpellier
• truffle
• white fish jelly
• hard-boiled eggs

Instructions

1. Skin the piece and mask it with Beurre de Montpellier.
2. Decorate it with crescents of truffle of graduated sizes, so as to imitate scales.
3. Give it a gloss by basting it several times with melted white fish jelly.
4. Dish it on a low socle and surround it with a border of halves of hard-boiled egg, set upright with the yolk outwards.
5. Border the edges of the dish with croûtons of Beurre de Montpellier stiffened on ice.