Wine Aspic with Lemon Whipped Cream

Soak gelatin in cold water. Stir through wine and fish stock. Let the soaked gelatine melt in 5 tbsp. hot clear soup and stir through with the remaining clear soup. Season vigorously with vinegar essence and salt. Pour about 1 cm high into an oblong mold (1 liter capacity) and refrigerate until semi-solid. Layer in salmon, caviar and dill sprigs. Cover with liquid aspic, semi-solidify. Repeat the process all over again. For the lemon whipped cream, stir whipped cream with mayo. Add lemon zest, juice, salt and freshly ground pepper to taste. Loosen the aspic from the edge of the mold with a kitchen knife, place the mold briefly in hot water and turn out of the mold. Serve both well chilled. (8 servings)

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