Salmon in Aspic

Salmon in aspic is a classic dish that combines tender poached salmon with a flavorful aspic jelly. The salmon is gently poached in a fragrant sauce made with red wine vinegar, onion, bay leaves, and black peppercorns. Once cooked, the salmon is cooled and carefully prepared by removing the skin and any dark flesh. The cooking liquid is then reduced and combined with aspic jelly crystals and redcurrant jelly to create a smooth and savory jelly. The salmon is arranged on a plate and brushed with the liquid aspic, then chilled until set. This elegant dish is perfect for special occasions or as a sophisticated addition to a buffet.

INGREDIENTS:

• 1.8kg/4lb whole fresh salmon
• 1 teaspoon aspic jelly crystals
• 2 tablespoons redcurrant jelly

FOR THE SAUCE:

• 150ml/5fl oz red wine vinegar
• 1 onion, sliced
• 3 bay leaves
• 12 black peppercorns
• 450ml/3/4pt water

PREPARATION:

1. In a large pan, combine the red wine vinegar, sliced onion, bay leaves, black peppercorns, and water. Simmer the mixture for 20 minutes, then allow it to cool. Strain the sauce through a sieve and set it aside.
2. Place the whole fresh salmon in a large heavy roasting tin and pour the prepared sauce over it. Cover the tin and gently poach the salmon for 20-30 minutes. Once cooked, leave the salmon to cool.
3. When the salmon is completely cold, carefully remove the skin and scrape off any dark brown flesh. Be gentle to keep the salmon intact.
4. Strain the cooking liquid through muslin or a fine sieve and pour it into a large pan. Boil the liquid over high heat until it reduces to 300ml/10fl oz.
5. Add the aspic jelly crystals and redcurrant jelly to the reduced cooking liquid, stirring until dissolved. Allow the mixture to cool and chill until it is nearly set.
6. Arrange the prepared salmon on a serving plate and brush it with the liquid aspic. Chill the salmon until the aspic is fully set and ready to serve.

YIELD:

• Serves 10

SPECIAL INSTRUCTIONS:

• It’s important to poach the salmon gently to maintain its texture and prevent it from becoming overcooked.
• Use a sharp knife to carefully remove the skin from the salmon fillet, ensuring that the flesh remains intact.
• The reduction of the cooking liquid will intensify the flavors of the sauce, providing a rich base for the aspic jelly.
• Be patient when chilling the aspic jelly to ensure it sets properly. The jelly should be firm but still easy to brush onto the salmon.
• For an extra touch of elegance, garnish the chilled salmon with fresh herbs, lemon slices, or cucumber ribbons before serving.

TIPS:

• Serve the salmon in aspic as a centerpiece for a buffet or as an elegant appetizer. Accompany it with freshly baked bread or a side salad.
• Feel free to customize the flavors of the sauce by adding additional herbs or spices to the poaching liquid, such as dill, thyme, or garlic.
• Leftover salmon in aspic can be refrigerated and enjoyed for up to 2-3 days. Make sure to cover it tightly to prevent any off-flavors or odors from affecting the dish.

Salmon in aspic is a timeless dish that combines the delicate flavors of poached salmon with a smooth and savory aspic jelly. The salmon is gently poached in a fragrant sauce, creating a tender and flavorful centerpiece for any special occasion. The aspic jelly, made with a reduction of the poaching liquid, provides a beautiful and glossy coating to the salmon, adding an elegant touch to the dish.

The combination of red wine vinegar, onion, bay leaves, and black peppercorns in the poaching sauce infuses the salmon with subtle yet distinct flavors. The final result is a perfectly cooked salmon with a delicate and refined taste.

This dish can be served as a stunning appetizer or as part of a buffet, making it a versatile option for entertaining guests. The chilled salmon, coated in a shimmering aspic jelly, is sure to impress with its visual appeal and exquisite flavor. Enjoy the delightful contrast between the silky texture of the salmon and the firm, jelly-like coating. Salmon in aspic is a classic dish that never fails to make a statement on the dining table.