Jellied Pink Salmon
Description
The recipe won't take much of your time. Of course, not every homemaker has the patience to prepare jellied pink salmon at home; however, if you do take on this task, your efforts will be richly rewarded. And here it's not even about the beautiful appearance of this wonderful dish, but its amazing taste. It's unlikely there are any picky eaters who would refuse to enjoy this treat, which is why such aspic is among the first dishes to disappear from the table. So if you don't slack off, with this simple jellied pink salmon recipe you can make a truly worthwhile dish that will please you not only with its appearance but also amaze everyone with its excellent flavor. 1) So, to begin with, we need to scale the pink salmon, gut it, and remove the gills. Cut the fish into several pieces and, together with the head, place them in a pot, cover with water, and put the pot on the heat. 2) Peel the carrot and onion, and as soon as the water boils, skim off the foam and add the whole vegetables to the pot; add peppercorns, cloves, bay leaf, and stems of fresh herbs. Salt the water to taste and simmer everything over low heat for about half an hour. When the time is up, squeeze the juice from half a lemon into the broth. 3) Now remove the fish from the broth and separate the meat from the bones; chop it finely. 4) Strain the broth and measure out approximately 800–900 ml; pour it into a pot. Separately pour some broth into a glass and soak the gelatin in it. Once the gelatin has swollen, pour it into the pot with the broth, place it on the heat, and heat without bringing to a boil until the gelatin is completely dissolved in the broth. From the resulting mixture, measure out 400 ml in a separate container for the clear layer, and 100 ml for the layer with cream. 5) Add the chopped pink salmon flesh to the remaining broth, mix everything, and pour into the dish in which you will be making the aspic; place the bowl in the refrigerator. 6) While the aspic is setting, boil the eggs, cut the remaining lemon decoratively, and cut the boiled carrot. 7) Now take the measured 100 ml of broth and combine it with the cream. Once the first layer of the aspic has set, pour the cream layer on top and return the mold to the refrigerator again. 8) After the cream layer has set, arrange the carrot, sliced eggs, lemon, and herb leaves on top in an attractive way. 9) Next, carefully pour the clear broth over everything using a tablespoon or ladle. Return the aspic to the refrigerator and leave it there until fully set. The dish turns out incredibly tasty and beautiful, and believe me, it only seems difficult to make—in reality everything is much simpler. Bon appétit to everyone. Serve the appetizer at the table.