Salmon in Aspic

Preparation info

  • 7 to 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 whole salmon (5 to 8 pounds)
  • 1 teaspoon dried thyme
  • 1 bay leaf, crumbled
  • 1 onion, thinly sliced
  • Salt and freshly ground black pepper
  • ¾ cup dry white wine
  • cups Mayonnaise Aspic
  • Cucumber slices, pimiento rounds, parsley sprigs and lemon wedges
  • Mayonnaise


    1. Preheat oven to moderate (375°F.).

    2. Rinse salmon inside and outside and dry with paper towels. Measure fish and oven. If fish is too long, remove head.

    3. Place fish lengthwise on a long double-fold sheet of heavy-duty aluminum foil. Sprinkle inside of fish with thyme, bay leaf and onion. Sprinkle both inside and outside with salt and pepper. Bring up edges of foil and pour wine over fish. Completely enclose fish with foil, sealing edges tightly.

    4. Place fish on a large baking sheet with edges. Bake for twelve to fifteen minutes a pound. To test for doneness, open foil and insert a fork into fish. If fish flakes easily, it is done. If not done, reclose foil and continue baking.

    5. Open the foil, leaving fish in it. Chill.

    6. Carefully remove fish to a large platter. Peel away skin from upper side. Spoon mayonnaise aspic over skinned surface. Rechill fish. Continue coating and chilling fish until all aspic is used.

    7. Garnish fish with cucumber, pimiento, parsley and lemon. Serve with mayonnaise.