Soak the gelatin in cold water. Finely puree all other ingredients in a blender, season with salt and pepper to taste. Be careful, the smoked salmon already brings salt!
Lightly grease a shape suitable for toppling, if possible in the shape of a fish, with cooking oil. Squeeze out the gelatine and dissolve it in very little water over a low flame, add to the fish mixture and stir well.
Put everything in the mold and chill for about 6 hours. To turn it out, put the mold very briefly in hot water.
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