|Salmon slices||56 Ounce (4 Slices ,14 Oz Each)|
|White wine||2 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Package)|
|Fish stock||2 Tablespoon (Juice Left From Cooking Salmon)|
|Lemon juice||1 Teaspoon (Leveled) (A Little)|
|Frozen mixed vegetables||2 Ounce|
Spread celery, carrots and parsley in a baking dish and arrange fresh salmon slices (sprinkled with salt and pepper) on it in a single layer.
Sprinkle salmon with white wine and cover with plastic wrap.
Heat for about 4 minutes.
Cool at room temperature, then refrigerate.
For mayonnaise sauce: dissolve gelatin in 1/4 cup water.
After 5 minutes, add fish stock and heat 30 seconds.
Add mayonnaise and lemon.
Take the salmon out of the refrigerator.
Pour mayonnaise sauce over evenly with a spoon.
Cool again in the refrigerator and decorate with stuffed olive.
Macedonian salad: put mixed vegetables in a dish and cover with plastic wrap.
Heat for 1 minute.
Stir once after 30 seconds.
Wash potatoes and wrap in plastic wrap without drying.
Heat for 5 minutes.
Peel and cut into 1/2-inch cubes.
Add mayonnaise, salt and pepper.
Serve with the cold salmon.