Salted with salmon or trout

4 servings
1 hour 20 min

Put sprigs of dill, parsley, peppercorns, bay leaves, parsley and celery roots in a saucepan. Cut the salmon into pieces along with the bones and skin. Place on top of the spices in a saucepan. Fill with cold water and put on the stove. After boiling, pour in the salts, reduce the heat, cook for about 20 minutes. Pour salmon from the broth, cool, disassemble into small pieces. Strain the broth through several layers of gauze so that it becomes completely clean. In the broth, dilute the gelatin and cool to room pace. Boil the shrimp separately with the same spices for 2-3 minutes. Then remove the carapace. Pour the frozen peas with boiling water for 2 minutes. Lay out the bottom of the pour shrimp tin, peas. Pour into the cooled broth in a small amount and put in the refrigerator to set. You can pre-hold the form in the refrigerator, then the freeze will go faster, minutes in

5. Put the fish, peas on top of the first layer and pour the broth again, put it in the refrigerator overnight.