Salmon aspic

INGREDIENTS for 4 PEOPLE 4 chicken pieces (600 g) 200 g of Russian salad, instant gelatin nut, 250 g of mayonnaise, 2 layers of red and yellow peppers in vinegar, lemon, 4 2 tablespoons dry white Vermouth, 30 stems of chives, 40 g Endive salad, salt and pepper.

With a pair of scissors and trim away the white parts of the salmon slices.

Remove the small bones with tweezers.

Wash the fish and steaks dry with paper towels.

Wrap the ends (where you practiced cuts) on themselves forming ben compact medallions.

Tie it up with a few turns of wire.

Sprinkle the pretzels and pepateli on both sides.

Bring to a boil 3 litres of water in a large saucepan.

Wrap each Medallion in a piece of foil, sealing well the ends to candy.

Soak the wrappers into the boiling water and Cook 10 minutes after resumption of the boil.

Drain, let cool and remove paper and wire.

Throw away the cooking water of the fish, keeping only 250 ml.

Come to a boil and melt the gelatin, stirring until it is completely dissolved.

Remove from heat and add the Vermouth and 250 ml of cold water, stirring.

Let cool but not harden.

Pour gelatin into 4 little moulds to cone frustum and scroll to the bottom and wall.

Keep the stencils for a few minutes in the refrigerator and formed on the bottom decorated with peppers and chives.

Resting on the bottom of the salmon medallions and put over the Russian salad.

Pour the remaining gelatin to cover completely the layer of Russian salad.

Keep in refrigerator at least 3 hours.

Dip the bottom of the moulds in hot water.

Put the contents on a serving dish or 4 individual dishes.

Stir mayonnaise juice of a lemon and almost all remaining stems chives, cut into small pieces with scissors.

Wash and dry the lettuce and spread the leaves next to each preparation.

Complete with a little salsa, some piece of chives and a slice of lemon.

Serve.