Total Steps
7
Ingredients
7
Tools Needed
10
Ingredients
- Cucumber, thinly sliced
- 1 packet Aspic jelly powder
- Ground white pepper
- 2 tablespoons Dry white wine
- 1 Lemon
- 1 pack 20 grams fresh herbs for fish
- 1 pack 800g to 1100g whole salmon fillet side
Instructions
Step 1
Preheat oven to 150 C, 300 F, Gas Mark 2.
Step 2
Descale the underside of the fillet by pulling a knife downwards towards you, across the scales.
Step 3
Place the herbs onto a lightly oiled piece of foil, top with the salmon, squeeze over the juice of 1 lemon, add the wine and season with white pepper. Top with another lightly greased sheet of foil and loosely wrap.
Step 4
Place on a baking sheet and cook for 20 minutes per 500g (1lb). When cooked, allow to stand until completely cold.
Step 5
Make up the aspic jelly as per pack instructions. Flood the serving plate with a layer and refrigerate until set. Top with the salmon and, working from the head to tail end, layer with cucumber.
Step 6
Spoon over some of the remaining aspic, and pour any remaining aspic into a suitable sized clingfilm lined tin and refrigerate until set.
Step 7
When set, chop remaining aspic into cubes and spoon around the edge of the salmon and serve.