From 1 lemon cut the fat circle. Put fillet in pan, add slice of lemon and spices.

Pour a small amount of water. Bring to a boil, add salt. Cook until the fish is cooked (5-7 minutes). Take out fish. Broth to keep.

Gelatin pour a small amount of the cooled broth, to give to swell. Add 1 Cup broth, bring to a boil, but do not cpacity.

Fillet to divide into pieces, put in blender, add cream, gelatine mixture and the juice extracted from the remaining lemon (or to taste). All beat at the tender homogeneous mass. Season with salt to taste.

One third of the mousse to postpone (keep warm). Two small round shape (I used the large cups with a diameter of 12 and a depth of 6 cm) well-oiled. Lay them in the remaining mousse. 2 large eggs, thoroughly wash, wrap in clingfilm and put in shape with the mousse blunt side down about half the height of the forms. Put the mousse in the fridge.

The egg and shrimp cook.

Shrimp, egg and gherkins cut into small pieces. Add pending mousse and mix thoroughly.

Remove from the refrigerator shape with a frozen mousse, remove the eggs. I'm still a little widened and deepened the hole a teaspoon. It seemed to me a little.

The resulting cavity to fill the salad mass, level and put into the refrigerator.

When the mousse hardens, remove it from the molds over on a plate. Turning I had a problem. The mousse did not want to vystragivaetsja from cups. Spent a sharp knife along the walls, still did not shake. Put the form in a bowl of hot water. Barely shook, but the surface of the mousse melted, it can be seen in the photo. Of course, he then froze in the fridge, but it looked already so beautiful. Probably best to lay the form with cling film or to take with thinner walls. Decorate souffle red caviar, boiled shrimp and slices of egg.