Salmon trumpet

Boil the eggs for 8 minutes. Let it frighten under cold running water and peel. In the meantime, soak the gelatine in cold water for 5 minutes. Bring the stock in a saucepan to the boil. Take of the fire. Squeeze the gelatine and dissolve in the broth. Allow to cool for about 1 hour.

Remove the seed lists from the tomato and cut the flesh into cubes of 1/2 cm. Put a small sprig of dill on the bottom of each timbale and add 2 tbsp per bouillon. Leave to set in the refrigerator for 5 minutes. Cut the rest of the dill finely and mix with the tomato and salmon.

Put the eggs in the timbaaltjes and scoop the dill-tomato-salmon mixture around it. Fill with the broth. Let stiffen in the refrigerator for at least 4 hours.

Keep the bottom of the timbels turning for 3 sec. under the hot tap and plunges on a plate. Tasty with toasted bread.