Slicing lay on the bottom of the dish.

Garnish with lime, bell pepper, with parsley sprigs.

Garnish with olives or olives, flowers and fruits of capers. Boil a couple of seconds, mussels or shrimp in salted water. Spread on the fish. Cooked with fish broth and gelatin (according to instructions on the packet of gelatine) aspic. Usually, this 10-15гр gelatin for 400ml.water. Pour a thin layer the fish and vegetables. Put in refrigerator to congeal.

Once the first layer is frozen, pour the remaining broth. Put in refrigerator to congeal.

A great compliment to strong alcoholic refreshments when "the curtain" hearty snacks do not climb into the throat:)