Poached Salmon in Aspic

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Any plump round fish such as sea bass, cod or hake can be served in aspic, but none makes quite the impact of pink-fleshed salmon.


  • A 6-7 lb/3 kg salmon, trimmed, scaled and gutted
  • 4-5 qt/4-5


Fish Poacher

  1. Poach the salmon in the fish stock and leave to cool in the stock until tepid. Drain the salmon, reserving the stock, and peel off the skin. Transfer the salmon to a rack set over a tray and chill until very cold. Make aspic with the fish stock.
  2. Peel the cucumbers, leaving stripes of skin, and slice very thinly. Sprinkle them with salt an