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Salmon in aspic

by Christina Julia

Salmon in aspic

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Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1.8kg/4lb whole fresh salmon
  • 1 teaspoon aspic jelly crystals
  • 2 tablespoons redcurrant jelly
  • For the sauce
  • 150ml/5fl oz red wine vinegar
  • 1 onion, sliced
  • 3 bay leaves
  • 12 black peppercorns
  • 450ml/3⁄4pt wate

Instructions

  • Put the sauce ingredients in a large pan, and simmer for 20 minutes.
    Cool and drain through a sieve.
  • Put the salmon in a large heavy roasting tin, and pour the sauce over it.
    Cover the tin and poach very gently for 20–30 minutes. Leave to cool.
  • When completely cold, gently lift the fish out of the roasting tin. Carefully
    peel off the skin and scrape off any dark brown flesh.
  • Strain the cooking liquid through muslin, pour into a large pan and boil
    over a high heat until the liquid has reduced to 300ml/10fl oz. Add the
    aspic and redcurrant jelly, and stir to dissolve. Leave to cool and chill
    until nearly set.
  • Arrange the salmon on a plate, and brush with the liquid aspic. Chill
    before serving

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