Dressed Salmon
By: Anonymous
Published: Friday, February 12, 2010 - 12:00am

Ingredients




1 800 g pack whole salmon fillet side, (800 to 1100)
1 20 grams pac fresh herbs for fish
1 Lemon
2 tablespoons Dry white wine, (2 to 4)
Ground white pepper
1 pkt Aspic jelly powder
Cucumber thinly sliced

Preparation

1 Preheat oven to 150 C, 300 F, Gas Mark 2. 2 Descale the underside of the fillet by pulling a knife downwards towards you, across the scales. 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. 4 Place on a baking sheet and cook for 20 minutes per 500g (1lb). When cooked allow to stand until completely cold. 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. 6 Spoon over some of the remaining aspic, and pour any remaining aspic into a suitable sized clingfilm lined tin and refrigerate until set. 7 When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve. 8 NOTES : A wonderful centre piece for a Christmas buffet.