Salmon Aspic
Description
Perfect for the table and for drinks. Anyway, now I'll tell you about,
Instructions
- 1
Step 1
Remove the backbone and rib bones from the fish, and remove the skin as well. Cover the bones, trimmings, and skin with 500 ml of water and bring to a boil.
- 2
Step 2
Peel the onion and carrots. Add them whole or halved to the broth along with the celery root. Simmer over low heat for 20 minutes. Then salt it, add the salmon fillet and a bay leaf. Cook for another 10 minutes.
- 3
Step 3
Turn off the broth, remove the fillet from it. Let the broth cool. Pour 50 ml of cold boiled water over the gelatin and leave it to bloom.
- 4
Step 4
Remove all cooked ingredients from the broth. Then strain it through cheesecloth. In another container, add 100 ml of broth to the gelatin, stir until dissolved, then combine with the remaining broth.
- 5
Step 5
Prepare the mold for pouring. Place sliced carrot and dill on the bottom. Pour in 2 tbsp broth and put in the freezer for 5 minutes. Then pour 3 tbsp broth on top and return to the freezer to set again.
- 6
Step 6
Cut the salmon into small cubes and arrange on top of the jelly, then pour over all the remaining broth and refrigerate overnight. When serving, unmold the aspic.