Salmon Aspic
Ingredients
- 1 1/2 tablespoons unflavored gelatin
- 1/4 cup cold water ⓘ
- 2 cups boiling water ⓘ
- 1/4 cup lemon juice (from fresh lemons) ⓘ
- 1/4 teaspoon salt ⓘ
- 1 tablespoon sugar ⓘ
- 2 tablespoons green peppers, finely minced ⓘ
- 1 lb salmon, poached, skin and bones removed ⓘ
- 2 eggs, hard cooked, peeled and cut into quarters ⓘ
- 6 stuffed olives, cut into halves ⓘ
- 1/2 cup celery, finely chopped ⓘ
- sliced cucumber, lemons, and radishes (for garnish) ⓘ
Instructions
- Sprinkle gelatin in the cold water and let stand for 5 minutes.
- Add boiling water and stir until the gelatin dissolves.
- Add lemon juice, salt and sugar.
- Lightly spray a gelatin mold with cooking spray and pour a portion of the gelatin in the bottom of the mold; set in the frig to congeal.
- When firm, place salmon evenly in the mold, leaving a small space between the salmon and the outer edge.
- Arrange hard cooked eggs and the vegetables artistically around the salmon.
- Add remaining gelatin to cover and chill in frig until firm.
- Unmold onto a platter lined with salad greens and garnish as desired.
- Cut into slices for serving.
Nutrition & Diet Analysis (per serving)
270
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).