Salmon in aspic

Salmon in aspic

The secret of this recipe? Patience! Salmon in aspic needs to rest for 8 hours. But the actual preparation of this impressive dish is rather quick and uncomplicated.


  • 2.5 kg salmon (full fish)
  • 2 medium sized carrots
  • Bunch of parsley
  • 15 g of gelatin
  • 1 lemon peel
  • Allspice and black pepper
  • Bay leaves
  • 1 big onion
  • 2 tbsp salt


Concerning the type of fish: salmon, trout or walleye are best suited for this dish. You can prepare the fish in aspic in a single large dish or in small bowls or in large dessert jars. Fish in aspic should look like a little work of art. For the festive and appetizing appearance of this dish, create a fancy way of presentation. You can decorate the fish in aspic with vegetables, lemon, boiled eggs, cranberries, caviar, olives, pickled cucumbers and green peas. All ingredients should be as fresh as possible.

Salmon in aspic detailed photo recipe

1+8 hours

1. Place onion, pepper corns, lemon peel and bay leaves into a pot with 2.5 l of water.

2. Disassemble the fish. Head, tail, fins and belly go into the first broth. The entire middle part of the fish, portioned into individual steaks, is placed into the second broth.

3. Add fish for the first broth into the boiling water.

4. Cook for 30 minutes.

5. Strain the broth. Remove fish from the bones and place on the plate.

6. Now, put the salmon steaks into the broth. Season with salt and cook for 25 minutes.

7. Strain the broth again and separate the salmon steaks from the bones. Allow to cool to 80 °C.

8. Add soaked and stirred gelatine to the greasy fish broth and dissolve the gelatine.

9. Arrange the fish fillets, thinly sliced carrots and parsley twigs in a separate bowl. Carefully pour over the stock. Place the bowl in the refrigerator for 8 hours.

10. Once the aspic has firmed up, the dish can be served.

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