'3 cups of cold water'
'3 tablespoons of unsalted gelatin'
'3 sprigs of rosemary'
salt and pepper to taste
'2 cups of dry white wine'
'1 1/2 kg of smoked fish'
'green onion, chopped'
'4 hard-boiled eggs, cut into quarters'
'4 tomato slices'
'3 cups of cold water'
'3 tablespoons of unsalted gelatin'
'3 sprigs of rosemary'
salt and pepper to taste
'2 cups of dry white wine'
'1 1/2 kg of smoked fish'
'green onion, chopped'
'4 hard-boiled eggs, cut into quarters'
'4 tomato slices'
'Sprinkle the gelatin over the cold water in a medium saucepan to soften for about 2-3 minutes'
'Place the rosemary sprigs in a cheesecloth bag and tie with twine'
'Add the remaining seasonings to the saucepan'
'Bring the mixture to a medium heat to dissolve the gelatin'
'Add the wine'
'Let it cool in the refrigerator for about 1 hour or until the gelatin has the consistency of egg white'
'Remove any bones and skin from the fish, if necessary'
'Arrange the fish fillets on a platter'
'Top with chopped green onion'
'Cover with a layer of gelatin'
'Refrigerate to set'
'Transfer the remaining gelatin to a baking dish'
'Refrigerate until firm'
'Cut into squares and arrange around the fish'
'Garnish with hard-boiled eggs and tomato slices'
'Serve in 16 portions per buffet, if necessary
If you can't find smoked fish, you may use cooked fish fillets.'
