|White vinegar||1⁄2 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Dill seed||1 1⁄2 Teaspoon|
|Unflavored gelatin||4 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
Put water in a large saucepan; add vinegar, salt, peppercorns, allspice, bay leaves, and dill seed and bring to a boil.
Add shrimp; tie salmon loosely in a piece of cheese cloth and add to boiling liquid.
Cover tightly and simmer 5 to 8 minutes.
Remove fish and strain stock.
Add water, if necessary, to make 11/2 quarts.
Soak gelatin in 1/2 cup cold water, add to stock.
Add egg whites and bring slowly to a boiling point, stirring constantly.
Cover and allow to stand 15 minutes.
Strain, add salt and pepper to taste.
Pour a thin layer of gelatin stock on bottom of a mold Chill.
When set, arrange 2 eggs cut in quarters and cleaned shrimp in a pattern on gelatin.
Combine 11/2 cups of gelatin mixture with mayonnaise and pour gently over arranged shrimp.
Arrange cooked salmon cut into serving pieces on top of set gelatin, add rest of stock and chill until firm.
Unmold on chop plate and garnish with remaining hard cooked egg.