Jellied Salmon
- 1 large salmon
- vinegar and spices
- Plain gelatine (first sprinkled over 1/4 cup cold water, then added to hot stock)
- cooked peas
Cut thin slices from a large salmon, steam on rack in a fish kettle; when tender, lay the slices on a board and cut 2 pieces with a biscuit cutter out of each slice of salmon (one on each side of backbone). Use the remaining scraps for a salmon salad.
Clear the salmon stock, season it with vinegar and spices, and strain it through a cloth. To each quart of this stock add 2 envelopes of plain gelatine (first sprinkled over 1/4 cup cold water, then added to hot stock). Cool it, and pour a little of the slightly thickened jelly into the bottom of wet molds which should be slightly larger than the pieces of salmon. Arrange a pattern of drained cooked peas in the mold, and hold in place of jelly. Chill until firm. Unmold on a platter, garnish with mayonnaise squeezed through a pastry tube.
Clear the salmon stock, season it with vinegar and spices, and strain it through a cloth. To each quart of this stock add 2 envelopes of plain gelatine (first sprinkled over 1/4 cup cold water, then added to hot stock). Cool it, and pour a little of the slightly thickened jelly into the bottom of wet molds which should be slightly larger than the pieces of salmon. Arrange a pattern of drained cooked peas in the mold, and hold in place of jelly. Chill until firm. Unmold on a platter, garnish with mayonnaise squeezed through a pastry tube.
Submitted by Jun 1, 2009
15 min 30 min 45 min
15 min 30 min 45 min