Cook baskets: mix the flour with the potatoes and baking powder.

Add shabby on a grater margarine and grind everything together with your hands into crumbs. Pour water and knead the dough. Wrap the dough in cling film and put in the fridge. Bake the baskets in the oven at 180 C for 20 minutes.

Cover the gelatine with cold water and leave for 15 minutes. Mix the fish stock with the lemon juice and wine, add to taste spices, salt, some water, maybe. Gelatin to melt and combine with the broth. In these same molds from baskets pour the fish broth with gelatin and put in the fridge. When the jelly will become the consistency of egg whites, put to it the pickle, an olive, figuratively sliced bell pepper, boiled beets, cranberry, a sprig of parsley (you can slice meat or crab sticks, a slice of boiled egg). Leave in the fridge until fully cured (preferably overnight).

Collect our appetizers in baskets put the chopped fish so that it is on par with the walls of the baskets. I've used fish prepared according to this recipe: http://www.povarenok .ru/recipes/show/137 99/ But can be any baked. You can also add spices to taste and maionese. Top dump Jell-o cups, pre-dipping the mould in hot water for a few seconds.