For the fish salad:

250 g/9 oz. cooked fish
200g/2 small tomatoes
120 g/1 1/4 c. mushrooms
200 g/1 1/2 c. celeriac
12 poached eggs
Tarragon
600g/2 1/2 c. fish aspic
Sauce remoulode (see below)

Cook and cube the peeled tomatoes, mushrooms and celeriac. Flake the cooked fish. Mix the vegetables and fish with a small amount of melted aspic and sauce remoulode. Spread the fish salad on a round glass platter. To prepare the sauce remoulode.

Mix 1 cup mayonnaise with sour cream, mustard, black pepper, sugar, capers, anchovy paste, chives, tarragon leaves and chopped gherkins. Chill the remoulode well. Poach the eggs in salted water to which vinegar is added for 3 minutes. The yolk of the eggs should remain soft. Lift out the poached eggs carefully and trim the edges; pour aspic into the bottom of 12 small molds. Let the aspic set in the mold, then decorate each with tarragon leaves, place a poached egg on the top of the set aspic, fill the mold with lukewarm aspic and refrigerate the molds. Before serving, unmold the eggs on the top of the fish salad platter by dipping the mold into hot water for a short time. Decorate with aspic and lettuce leaves.