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Soak the leaf gelatine in cold water then dissolve it in the fish stock and allow to cool OR dissolve the aspic jelly crystals in warm fish stock and allow to cool.
Place the mayonnaise in a bowl and add half the cooled gelatine or aspic mixture.
Add all the other ingredients to the mayonnaise mixture and stir carefully to combine.
Place the mixture in a china or glass bowl and chill until set.
Glaze with the remaining gelatine or aspic and decorate at will and allow to set.
Serve with fingers of brown bread, mustard and cress.