Aspic with the two salmons, cream of fresh erbs

DIFFICULTY: Medium
TIME PREPARATION:45 minutes
TIME COOK: 15 minutes
EQUIPMENT: Knife, Pot, 6 stencils dose oval, 2 bowls, Mixer, Ladle, Pan
CATEGORY: APPETIZER

INGREDIENTS Serves 6 people
Fresh salmon 100 g (3.5 oz)
2 thin slices of smoked salmon
mayonnaise 60 g (2.10 oz)
butter 40 g (1.4 oz)
4 eggs
granulated gelatin
fresh cucumber
parsley
Fresh chives
salt and pepper
DIRECTIONS
For the best preparation of this dish requires 6 stencils dose oval.
Put the eggs to firm, placing them first in cold water and simmer for 10 'exact start boiling.
Prepare a pint of jelly.
Pour a ladle into each mold, then pass them in the refrigerator until the gelatin will begin to thicken.
Shelled eggs, hard boiled: using the affected-egg, produced from two eggs, 6 slices that you need to take equal part. Pass through a sieve instead of the 2 eggs, remaining, together with those sliced clippings.
Gather the mixture into a bowl and mix with mayonnaise, a pinch of salt and a sprig of parsley and chives.
Steaming fresh salmon for a few minutes and then pass it to the food processor along with butter (add a pinch of salt and pepper).
Cut the slices of smoked salmon to get the oval-like molds
Peel the cucumber, then cut into thin slices.
Remove the molds from the refrigerator and decorate with slices of cucumber, first dipped in a little jelly, and then placed on the edges (2 per mold).
At the bottom of each put a slice of boiled egg, place a slice of smoked salmon and then salmon mixture. Cover with another jelly and put in the fridge.
There will still be about 3 ladles of liquid gelatin: add to the egg mixture and place in refrigerator up to even when this will begin to thicken, then divide between the molds, level.
Keep the aspic in the refrigerator until ready to serve.
INFORMATIONS
The photo is only indicative. The photograph is taken from LA CUCINA ITALIANA
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