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.