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Prepare a 6-inch ring mold at the center of a plate.
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Sprinkle the center with chopped pistachio nuts.
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Divide the mousse in three.
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Pipe 1/3 of the mousse covering the bottom of the mould, creating the first layer of the pie.
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Sprinkle this with the milkfish flakes, grated egg whites, grated egg yolks and 50 g bihod.
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Repeat 4 and 5, ending with the mousse.
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Chill to set.
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Cover top with the remaining bihod. Decorate with tomato rose. Serve with croutons.