Dressed Salmon recipe
information
The salmon will look very elegant if you use an extra cucumber, sliced wafer thin, and arrange the slices to cover all the fish flesh, overlapping like scales.
ingredients
1 poached salmon with head and tail
300 ml (1/2 pt) aspic jelly
1 cucumber
12 stuffed olives
2 lemons watercress
300 ml (1/2 pt) aspic jelly
1 cucumber
12 stuffed olives
2 lemons watercress
method
1. Remove the top skin of the salmon and any grey bits on the pink flesh with the back of a knife.
2. Arrange on a serving platter.
3. Make up the aspic jelly as directed on the packet with boiling water and allow to cool.
4. Paint the salmon over with the aspic and allow to set slightly.
5. After about 30 minutes pour a little more aspic all over the fish. Allow to set.
6. Slice the cucumber very thinly and cut each slice in half.
7. Cut the olives into thin slices. The lemon can be scored with a sharp knife before halving, then slicing it thinly.
8. Arrange the cucumber slices in a wavy pattern along one edge of the fish.
9. Use the olives to mark the backbone. Paint each slice with aspic before arranging.
10. Use the halved lemon slices for the other side of the fish, then pour over another coating of almost setting aspic.
11. Any excess aspic may be chopped and arranged round the fish when it has set.
12. Serve the salmon with Mayonnaise.
13. The fish can also be decorated with radishes, hard-boiled egg, parsley, halved lemons, etc. as you like.
2. Arrange on a serving platter.
3. Make up the aspic jelly as directed on the packet with boiling water and allow to cool.
4. Paint the salmon over with the aspic and allow to set slightly.
5. After about 30 minutes pour a little more aspic all over the fish. Allow to set.
6. Slice the cucumber very thinly and cut each slice in half.
7. Cut the olives into thin slices. The lemon can be scored with a sharp knife before halving, then slicing it thinly.
8. Arrange the cucumber slices in a wavy pattern along one edge of the fish.
9. Use the olives to mark the backbone. Paint each slice with aspic before arranging.
10. Use the halved lemon slices for the other side of the fish, then pour over another coating of almost setting aspic.
11. Any excess aspic may be chopped and arranged round the fish when it has set.
12. Serve the salmon with Mayonnaise.
13. The fish can also be decorated with radishes, hard-boiled egg, parsley, halved lemons, etc. as you like.
serving amount
serves 8 - 10
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
