Skin and decorate the salmon or darne and glaze it with aspic jelly.

Let a coating of jelly set upon the bottom of the dish. Upon this jelly place a cushion of carved rice the same shape as the fish. Set the fish decorated and glazed upon this cushion, then place on a row of fine prawns cleared of their abdominal shell.

Surround with a garnish of small cucumber slices garnished dome-fashion with a puree of smoked salmon; hard-boiled eggs glazed with aspic, small tomatoes or halved ones peeled, stuck with a bit of parsley stalk, and small barquettes of cooked and pickled beetroot, garnished with shrimps' tails cohered with mayonnaise.

Serve mayonnaise sauce separately.