Salmon or trout aspic

Put sprigs of dill, parsley, pepper, bay leaf, parsley and celery roots in a saucepan.

Cut the salmon into pieces together with the bones and skin. Put on top of the spices in a saucepan. Pour cold water and put it on the stove.

After boiling, add salt, reduce the heat, cook for 20 minutes.

Remove the salmon from the broth, cool, disassemble into small pieces.

Strain the broth through several layers of gauze so that it becomes completely clean. Dilute the gelatin in the broth and cool to room temperature.

Boil the shrimp separately with the same spices for 2-3 minutes. Then remove the shell.

Pour the frozen peas with boiling water for 2 minutes.

Lay out the bottom of the mold for aspic shrimp, peas.

Pour the cooled broth in a small amount and put it in the refrigerator to solidify.

You can pre-hold the mold in the refrigerator, then the freezing will go faster, in 5 minutes.

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