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Salmon Steaks In Aspic Recipe
|Salmon steaks||6 (1 inch thick)|
|Peppercorns||6 , crushed|
|Fresh dill sprigs||4|
|Onion||1 Small, sliced|
|Celery stalk||1 , chopped|
|Carrot||1 , sliced|
|Boiling water||4 Cup (64 tbs)|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Freshly squeezed lemon juice||1⁄2 Cup (8 tbs)|
Calories 217 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.1%
Saturated Fat 0.86 g4.3%
Trans Fat 0 g
Cholesterol 78 mg
Sodium 498 mg20.7%
Total Carbohydrates 7 g2.2%
Dietary Fiber 1 g4.1%
Sugars 2.8 g
Protein 35 g69.4%
Vitamin A 40.3% Vitamin C 17.6%
Calcium 4.5% Iron 7.9%
*Based on a 2000 Calorie diet
Add seasonings, vegetables, and boiling water.
Cover and simmer for about 8 minutes or until fish flakes easily.
Do not overcook.
Cool fish in cooking liquid; transfer to a platter.
Carefully remove skin and bones.
Strain cooking liquid; return liquid to skillet.
Soften gelatin in lemon juice; add to liquid in skillet.
Heat, stirring constantly, until gelatin dissolves.
Pour gelatin mixture into a bowl; refrigerate until just beginning to thicken.
Pour half of the gelatin mixture into a 13 x 9-inch baking dish.
Arrange salmon steaks in the dish.
Spoon remaining gelatin mixture over fish.
Chill until firm.
Cut around each salmon steak, leaving a border of gelatin.
Arrange salmon on a lettuce-lined platter.
Garnish with cucumber slices, lemon slices, and olives.