Salmon in aspic







Cook Time

50-55 Min


  • 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 water
  • 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.
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