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Deltakun - Hors d'oeuvre

Shrimp and salmon aspic
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Hors d'oeuvre Difficulty Difficulty Difficulty Difficulty  CostCostCostCost All season 60min.
 
Ingredients
Shrimps 20 n.
Salmon paste 200g
Gelatin 1 sack
Brandy 1 /2 cup
Tinned yellow Pepper 10 slices
Salt As needed
Lemon juice Lemon1 n.
Lettuce As needed
Radish As needed
How to cook
Boil the shrimps in lightly salted water, add the lemon juice. Leave the shrimps to cool. Pour the gelatin which added the brandy  in a mould, then drop the shrimps (without shell) and  yellow  pepper  quickly, then refrigerate to harden . Spread the salmon paste on the jelly  then cover with the remaining gelatin and put in the refrigerator again. Take the aspic out on the big plate which covered with the radish and lettuce and serve.

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