COLD TROUT IN ASPIC

      Title: COLD TROUT IN ASPIC
  Categories: Fish
       Yield: 6 Servings
  
       6    Trout
            Salted Water
       4 c  Quick fish aspic
            Green onion stems and
            Hard-cooked egg whites
            (sliced thin) for decorating
  
    Cook the trout in simmering salted water for 4 to 6 minutes, or
   until the fish flakes easily when tested with a fork. Place on a wire
   rack. Make two diagonal incisions on one side of the fish a few
   inches apaprt. Pry under the skin and peel it off, leaving the head
   and tail intact. Chill the fish.
    Spoon chilled but still-liquid aspic over fish.
    Make a flower design on the skinned portion of fish as follows: Use
   trimmed green parts of onions as stems. Cut the egg white slices with
   a paring knife to simulate flower petals. Dip the decorations with
   still- liquid aspic and arrange on the fish. Chill.
    Cover with layers of aspic as desired, chilling after each layer is
   applied.  To serve, garnish the fish platter with chopped aspic and
   serve with mayonnaise.
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