Salmon in aspic
Ingredients
8
Steps
5
Serves
10
Cook Time
50-55 Min
Ingredients
For the sauce
-
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. Carefullypeel 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 spic 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.