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Dressed Salmon

Recipe Information

Ingredients

• 800g-1.1kg pack whole salmon fillet side
• 20g pack fresh herbs for fish
• 1 lemon
• 2-4 x 15ml spoons dry white wine
• freshly ground white pepper
• 1 pack aspic jelly powder
• ½ cucumber thinly sliced

Method

Preheat oven to 180°C, 350°F, Gas Mark 4.

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 the lemon, add 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 25 minutes per 500g. When cooked allow to stand until completely cold.

Make up the aspic jelly as 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.

Spoon over some of the remaining aspic, and pour any remaining aspic into a clingfilm lined tin and refrigerate until set.

When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve.