250g fish cut into cubes
1 potato
2 stalks of salt
1 onion
A packet of colorless gelatin
2 tablespoons lemon juice
One can of drained vegetable cocktail
4 tablespoons mayonnaise
1 tablespoon mustard
3 tablespoons olive oil
Cooked eggs, 3
Fresh herbs (parsley, dill, chives) and olive oil to taste
Salt and black pepper to taste
250g fish cut into cubes
1 potato
2 stalks of salt
1 onion
A packet of colorless gelatin
2 tablespoons lemon juice
One can of drained vegetable cocktail
4 tablespoons mayonnaise
1 tablespoon mustard
3 tablespoons olive oil
Cooked eggs, 3
Fresh herbs (parsley, dill, chives) and olive oil to taste
Salt and black pepper to taste
Cook the fish in boiling water with half a stalk of salt, onion, herbs, salt, and black pepper until it's tender but not falling apart
Drain and let cool
Cool the broth from cooking and reserve
Prepare the gelatin according to the manufacturer's instructions, but substitute the water for the reserved broth
Add lemon juice and chill the gelatin in the refrigerator until it sets
Place 6 individual ramekins in the freezer
Mix the fish with vegetables, potato, and remaining salt, mayonnaise, mustard, olive oil, salt, and black pepper
Remove the ramekins from the freezer and place a halved cooked egg on each
Cover with a little gelatin and chill for 15 minutes
Make a layer of fish
Cover with more gelatin and chill for another 15 minutes
Repeat the layers until all ingredients are used up and finish with gelatin
Chill in the refrigerator for 3 hours
Unmold and decorate with salad.
