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Ингредиенты
- 1 x 800 g pack whole salmon fillet side, (800 to 1100)
- 1 x 20 grams pac fresh herbs for fish
- 1 x Lemon
- 2 Tbsp. Dry white wine, (2 to 4) Grnd white pepper
- 1 pkt Aspic jelly pwdr
- 1/2 x Cucumber thinly sliced
Инструкции
- Preheat oven to 150 C, 300 F, Gas Mark 2.
- Descale the underside of the fillet by pulling a knife downwards towards you, across the scales.
- Place the herbs onto a lightly oiled piece of foil, top with the salmon, squeeze over the juice of 1 lemon add in the wine and season with white pepper. Top with another lightly greased sheet of foil and loosely wrap.
- Place on a baking sheet and cook for 20 min per 500g (1lb). When cooked allow to stand till completely cool.
- Make up the aspic jelly as per pack instructions. Flood the serving plate with a layer and chill till set. Top with the salmon and working from the head to tail end layer with cucumber.
- Spoon over some of the remaining aspic, and pour any remaining aspic into a suitable sized clingfilm lined tin and chill till set.
- When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve.
- NOTES : A wonderful centre piece for a Christmas buffet.
