Festive jelly Earl's pond"

200 g frozen salmon
what kind of salmon to choose? we'll show

200 g salted salmon frozen

100 g hazelnut

2 avocado

2 onions

1 big cucumber

3 tbsp. gelatin

? glass cream

Soak the gelatine in a little water.

Frozen salmon put to boil 1.5 liters of water, adding some salt and seasoned with spices to taste.

Take two small onions of different colors - red and plain, cut back, cut across in the form of zigzag layers of the onion, layer by layer when the layers will come to an end, trim the stalk carefully - you will get a flower.

Flowers from the bow to put in ice water with juice of 1 lemon.

Of cucumber cut into small petals, add them to the onions in lemon ice water.

Peel, remove the seeds from avocados, liberally sprinkle the avocado pulp with lemon juice in the blender ? cups fish broth grind.

Not too finely crushed nuts, put them on the bottom of the glasses.

1 tbsp swollen gelatin in the microwave to dissolve, allow to cool and with rapid stirring to enter into a puree of avocado, gently spoon the mixture as a layer in glasses.

Frozen for easy cutting of light-salted salmon, cut into thin strips and roll rose.

Put in each glass on a layer of avocado flowers of onion, salmon and petals of the cucumber, remove the glasses in the fridge.

Boiled salmon (fillet) to combine with cream, in a blender.

Strain remaining from salmon broth, add remaining gelatin.

Using a funnel, carefully pour the broth with gelatin in glasses not to end.

The last layer put the salmon with cream.

Before serving Christmas buffet remove festive jelly "Count the pond" in the refrigerator until fully cured.