Seafood jellyfish

Finely chop the parsley greens and spring onions, add salt, pepper, mustard and mash. Cut cucumber, bell pepper, carrots, egg and crab meat into small cubes. Disassemble the canned red fish into pieces, not very finely. Soak gelatin in cold water for 15 minutes. When it swells, drain the water, put it in a saucepan with boiling water and dissolve. Cool, add liquid from under red fish and wine. Stir all the chopped vegetables, egg and seafood with mayonnaise. When the mixture with gelatin begins to thicken, mix everything with gelatin, put in the mold and refrigerate. Hold the tin for 30 sec. in hot water before serving. Cover the shape with a dish, turn over and remove the shape.