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SALMON IN ASPIC

1 small salmon or sea trout about 1.8 kg, cleaned with head and tail left on


450 ml Aspic jelly

radishes, cucumber, tomato skins, olives, parsley sprigs and prawns, to garnish


  1. Poach or bake the salmon. Remove the skin, leaving on the hand and tail.

  2. Place the fish on a wire rack with a large plate or tray underneath, then leave to cool. Make up the aspic according to the packet instructions and when it is just beginning to thicken, coat the fish thinly.

  3. Meanwhile, prepare the garnish. Cut the radishes into thin rings, cut strips of cucumber skin or thin cucumber slices, diamonds or strips of tomato skin and rings of olive.

  4. Decorate the fish with the prepared garnishes and the parsley sprigs and prawns. Cover with further layers of aspic until the decoration is held in place. When the aspic has set, transfer the fish to a large serving dish.

  5. Leave any remaining aspic to set, chop it on damp greaseproof paper and use as a garnish.
    Serves 4


SALMON IN ASPIC

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