Tag Archives: salmon in aspic

Salmon Garni

1 young salmon (about 6 pounds)
3 envelopes gelatin
⅔ cup lukewarm water
1 egg white and shell
1 medium onion, coarsely chopped
1 stalk celery, thinly sliced
Mayonnaise or Sauce Verte (see card 39)

7 ½ cups water
1 bottle dry white wine
1 large onion sliced
4 carrots, sliced
2 stalks celery, sliced
2 bay leaves
Bouquet Garni

Cucumber peel for “stalks” and “leaves”
Flesh of skinned tomatoes and hard-boiled egg whites for “flowers”
Hard-boiled egg yolks or radishes for “flower” centers

To poach salmon: combine elements of court-bouillon in a kettle large enough to hold salmon (court-bouillon must cover salmon; if necessary, add a little more water and dry white wine); bring to a boil; skim; lower heat and simmer for 30 minutes. Let court-bouillon cool slightly; lower the cleaned salmon into it. Bring to a boil; lower heat and allow fish to simmer gently for 15 minutes.

Let fish cool in court-bouillon, then transfer to a large board or platter. Remove the skin carefully, cutting it at the tail and stripping it to the head. Wash fish carefully under gently running water, and dry carefully with a clean cloth. Salmon must be dry.

Prepare aspic: reduce court-bouillon to 6 cups. Let cool. Dissolve gelatin in ½ cup water and add to court-bouillon. Crush egg shell, mix with white of egg, chopped onion and celery, and place mixture in the bottom of a large saucepan. Our over court-bouillon; simmer for 10 minutes and strain through a clean cloth.

Decorate salmon as desired with cucumber peel, tomato, white of egg, and hard-boiled egg yolks or radishes, and chill in refrigerator before covering with liquid aspic. Serve with mayonnaise or Sauce Verte.

Sauce Verte
⅔ cup well-flavored mayonnaise
½ cup puréed spinach
Salt, fresh ground black pepper and cayenne
Lemon juice

Make a Sauce Verte by combining well-flavored mayonnaise with puréed spinach. Season to taste with salt, pepper, cayenne and a little lemon juice, and pass through a fine sieve.

Grosset & Dunlap New York, Printed and manufactured in The Netherlands, © Robert Carrier 1967

Salmon in Aspic


3 cups water
2 tablespoons vinegar
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
6 whole peppercorns
1 bay leaf
2 (10 ounces each) salmon steaks
1 envelope unflavored gelatin
1 1/2 cups clam juice, divided
Lettuce leaves
1 cup drained, cooked or canned asparagus spears
Lemon peel

In large skillet, combine water, vinegar, broth mix, peppercorns, and bay leaf. Bring to a boil; reduce heat, place salmon in skillet, and simmer 5 minutes, or until fish flakes easily with a fork. Lift fish from pan to a rack placed over a plate. Cook. In a small saucepan, sprinkle gelatin in 1/2 cup clam juice to soften. Stir over very low heat until gelatin dissolves. Stir in remaining clam juice. Chill until syrupy. Spoon a layer of gelatin mixture over salmon. Chill until glaze is set. Repeat 2 or 3 times until salmon is well coated. Line plate with lettuce leaves. Arrange asparagus on lettuce. With spatula, transfer salmon to center of plate. Garnish with lemon peel and watercress. Divide asparagus evenly. Makes 2 dinner servings, 1 steak each.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.