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  Added: Nov 08, 2007  •  Visited (1101)  •  Print version Print this recipe (35)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Salmon Aspic
What You Need:
  • 2 cups water
  • 2 teaspoons white vinegar
  • ½ teaspoon salt
  • 1 tablespoon dill seed
  • 8 peppercorns
  • 8 whole allspice
  • 1 bay leaf
  • 1 pound salmon
  • ¾ pound shrimp, shelled and deveined
  • 1 unbeaten egg white
  • 4 tablespoons (envelopes) unflavored gelatin
  • ½ cup cold water
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ quarts water, including the stock
  • ¼ cup mayonnaise
  • 2 hard-boiled eggs, shelled and quartered
  • Lemon juice
  • Dill weed
  • Cheesecloth

  • How To Cook:
    1. Combine the 2 cups water, vinegar, salt, dill seed, peppercorns, allspice and bay leaf in a covered casserole and bring to a boil in the microwave oven. Boil 2 minutes.

    2. Wrap the salmon in clean, well-washed cheesecloth. Put in the broth and cook until it is done and will flake easily (about 5 minutes, usually). Remove from the broth and set aside.

    3. Drop in the shrimp and cook, covered, until they are tender and bright pink. (In the microwave oven this should take about 3 minutes). Remove the shrimp.

    4. Strain the stock and put back in the casserole. Add the egg white and stir well. Bring back to a boil, stirring several times. Let stand 15 minutes.

    5. Strain through a double thickness of cheesecloth. This procedure is to clarify the broth. Measure the broth and add enough water to make 1½ quarts (6 cups) of liquid.

    6. Sprinkle the gelatin on the ½ cup cold water and let set 5 minutes to soften. Add 1 cup of the broth and heat in the microwave oven, stirring several times, to completely dissolve the gelatin. Add to the broth and stir well.

    7. Add the lemon juice, salt and pepper. Pour enough of the mixture into the bottom of a 9-inch by 9-inch pan to form a 1/8 inch layer. Chill to set. Meanwhile, also chill the remaining broth mixture.

    8. When the layer of gelatin is set, arrange the shrimp and eggs (and anything else being used for garnish) on it. Fix in place by carefully spooning in a few spoonfuls of the broth mixture. Chill.

    9. When that has set, mix 1½ cups of the broth mixture with the ¼ cup mayonnaise. Pour over the shrimp and eggs. Flake the salmon into bite-size pieces.

    10. Arrange on the top of the mayonnaise-stock mixture. Carefully pour on the remaining stock mixture and chill until well-set. Unmold on a serving platter. Garnish with cucumber slices and watercress, if you wish.

    11. Serve with additional mayonnaise mixed with lemon juice and dill weed to taste. For a really elegant occasion, pipe it on through a decorating pastry tube.

        The salmon cooks quickly and stays moist and tender in the microwave oven. Cook the shrimp only until they are bright colored and has lost their translucent look.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Norway
    Main Ingredient » Fish » Salmon
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Condiments » Gelatin
    Dish » Appetizers


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