Salmon in Aspic

Name: Salmon in Aspic
Ingredients: 1 sachet aspic jelly; 1½ oz (40 g) tinned red pepper, strained and diced into ¼ in (6 mm) squares; Iced tomato sauce equally mixed with mayonnaise; Iced tomato sauce equally mixed with mayonnaise; 9 oz (250 g) fresh salmon, without skin or bones; Salt and pepper; Salt and pepper; ½ pint (300 ml) dry white wine and water, mixed; ½ pint (300 ml) dry white wine and water, mixed; 1 tablespoon finely chopped parsley mixed with finely chopped, fresh tarragon; 1 tablespoon finely chopped parsley mixed with finely chopped, fresh tarragon; 1 hard-boiled egg, the white and yolk separated and finely chopped; 2 lemons, peeled, pipped, pithed and cut into small segments of ¼ in (6 mm); ½ tablespoon green peppercorns

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

9 oz (250 g) fresh salmon, without skin or bones
Salt and pepper
½

Fish course
Pescatarian
Gluten-free

Method

Cut the salmon into ¾ in (1.5 cm) cubes and season with salt and pepper. Simmer in the wine and water for about 3 minutes until the cubes are lightly cooked. Allow to cool in the liquid.

Remove the salmon pieces to a terrine and gently mix in the herbs, egg pieces, lemon pieces, peppercorns and red pepper. Strain the cooking liquid through muslin, so that it is clear, and gently reheat.