Very tasty salmon aspic. Salmon aspic - step-by-step recipe How to cook salmon aspic
On the eve of the holiday, many housewives are thinking about what to prepare for the table that is so new, original and tasty. Of course, the traditional grocery set includes red fish. You can make a lot of appetizers from it, for example, an excellent dish - jellied salmon. For this, I have prepared for you a detailed step-by-step recipe with photos.
It’s quite simple to prepare; the technology is no different from classic aspic. But there is a small nuance - to make the dish more aromatic and its taste richer, you need to put the carcass with the head and tail in the broth. And only then disassemble the boiled fish, put it in a mold and fill it with liquid.
For a special taste when cooking, you can add vegetables to the fish - onions, carrot roots. As for spices, you can take a set for fish soup, but in small quantities so as not to interrupt the natural taste of red fish. I think you will be interested in cooking and. 
Ingredients:
- red fish (salmon) – 500 gr.,
- onion – 1 pc.,
- carrots – 1 pc.,
- dried laurel leaf - 2 pcs.,
- coriander peas -5 pcs.,
- water - 500 ml.,
- gelatin – 3 tbsp.,
- fine salt (sea salt) - to taste.
How to cook with photos step by step
We clean the fish carcass, cut it into pieces, removing the insides.
Then we put the carcass in a pan, add water and as soon as it starts to boil, be sure to remove the foam - this is coagulated protein, if it is not removed in time, the broth will be cloudy. 
After this, add peeled onions and carrots to the fish.
Add salt and spices to taste. 
And cook the fish over very low heat until fully cooked (20 minutes). 
Cool the fish and remove the bones. 
Pour a small amount of broth over the gelatin and leave for 10 minutes.
Then add it to the strained rest of the broth. (For aspic, about 300 ml is enough). 
If desired, cut the boiled carrots and place them on the bottom of the mold. You can also decorate with greenery. Add 50 g of broth and place the mold in the freezer for 10 minutes so that the decoration sets and does not float to the top. 
Then we place the pieces of fish. 
Pour the rest of the broth into the molds and wait until
Salmon is a red fish that contains valuable fats, amino acids and vitamins that have a beneficial effect on many systems of the human body.
Salmon aspic is considered one of the simplest dishes (in terms of preparation and ingredients) - this dietary treat is equally suitable for holidays and daily consumption. The benefits of this dish are difficult to overestimate: it is easily digestible, moreover, it contains few calories, so the snack is equally suitable for children, the elderly and those who are watching their figure.
How to cook salmon aspic
Ingredients
- — 600-800 g + -
- - 1 PC. + -
- — 1 large or a couple of small ones + -
- Celery root— 30-50 g + -
- Spices (bay leaf, allspice, coriander, fennel, etc.)- taste + -
- Gelatin - 2 tbsp. + -
- - taste + -
- Greens (any) - to taste + -
Salmon fish is quite large, its weight can reach 35-40 kg. For cooking, you will only need to buy one piece, weighing 700-800 g. Also, some prepare aspic from the head and fins of salmon.
There is a lot of meat in the head and it will be enough for several servings of the dish. The taste of the dish will be no worse. Decide for yourself which parts of the fish you use; it doesn’t matter.
- If you use the head, remove the gills from it, they can spoil the taste of the broth, there is no need to touch the rest. When using steak, simply rinse the piece, place the fish in a pan, cover with water and put on fire.
- Peel the carrots and onions; no need to cut them. When the water in the pan with the fish boils, remove the foam, add spices, salt, vegetables, and celery root.
- Simmer the fish for 20 minutes, then remove the pan from the heat.
- Remove the meat and let it cool. Remove the vegetables from the broth, discard the onion and celery, and, when cool, cut the carrots to your liking.
- While the broth remains hot, strain it, add gelatin, and leave to swell for 20-30 minutes.
- When the fish has cooled, separate the meat from the bones.
- Place herbs, vegetables, and salmon meat into glass, porcelain or silicone molds.
- Using a spoon or ladle, fill the ramekins almost to the top with broth.
- Place the aspic in the refrigerator for 2-4 hours. To make it easier for you to put the bowls in the refrigerator, immediately place them on a tray and only then pour them.
Some people prefer to add other vegetables to the molds at the filling stage: red bell pepper, small tomatoes, pickled or fresh cucumbers, zucchini.
You can also hard-boil chicken or quail eggs and add them to the dish. You can use additional products at your own discretion, the main thing is to follow the basic recipe that we reviewed.
You can serve salmon aspic with mustard, mayonnaise, horseradish or sour cream. The dish is considered an appetizer, so it is placed on the table before the hot dish. The recipe for this delicious culinary product is very simple and you can easily make it, even if you are making jelly for the first time in your life.
And so, today we are preparing fish aspic with gelatin (or without, if the fish is very fatty). A recipe with step-by-step photos of the process is attached.
We associate any mention of jellied fish with the slightly over-done Hippolyte from “The Irony of Fate” and horseradish, which is missing from this very fish. However, in front of you is not only an elegant holiday dish, but also a completely everyday one, which for 2-3 days will solve the important question in the daily menu of what to eat for lunch or dinner, so that it is both healthy and your waistline is not compromised. Well, the difficulty of cooking for a solid D - even if the need for culinary research does not evoke the most positive emotions, you can cope without difficulty. We promise.
Interesting from “Pate”: It is generally accepted that jellied fish is an original Russian dish. This is only partly true - its ancestor is indeed our beloved jellied meat. However, the French came up with the idea of preparing aspic based on fish and seafood in the 19th century.
Since all the Russian nobility preferred to live on the Cote d'Azur, the gentlemen brought with them many recipes from Russian cuisine, which the French adapted for themselves. Jellied fish is proof of this. And your favorite marshmallow, by the way, too, because it came from Russian marshmallow.
What kind of fish should I use?
Any kind that is at hand: pike perch, pink salmon, mackerel, catfish, silver carp, etc. It is desirable that it has fewer bones. We took salmon. And to make the broth as rich and fatty as possible, don’t forget about the head and tail.
For jellied fish with gelatin you will need:
- Salmon head and tail - about 1-1.5 kg
- 1 onion
- 1 carrot
- 1 parsley root optional
- 3 boiled eggs
- 10 g gelatin
- Bay leaf
- Black allspice
- Greens for decoration
Fish aspic with gelatin - recipe with photos, step by step preparation
Step 1: We prepare the fish: wash, clean, remove the gills from the head. Divide the tail into pieces of the required size and set it aside - it will be cooked second. Peel the carrots, onions and parsley root.
Step 2: Place the head and vegetables into a saucepan with a volume of no more than two liters. Fill with water and put on fire. When it boils, skim off the foam with a slotted spoon, add salt, add a few peas of allspice and then turn on the gas to low and forget about the broth for an hour.
Step 3: hard boil the eggs. We dilute gelatin in half a glass of water and leave to swell for 30-60 minutes.
Benefits from “Pate”: You can replace regular gelatin with vegetarian agar-agar or use fish agar itself, as we did. It can be purchased at any large supermarket.
Step 4: our broth is boiling, its quantity gradually decreases in size - under no circumstances should you add water. In order for fish aspic with or without gelatin to harden, the liquid must boil away as much as possible. In the recipe this is clearly visible in the step-by-step photos.
Step 5: After an hour and a half, remove the head and onion from the pan, and put the tail pieces in their place and cook for another 20 minutes. Remove the carrots if they are cooked. If it’s too harsh, leave it to flounder in the broth.
Step 6: all the preparations are done. Place the fish on a plate. While it cools, we dilute gelatin in the broth and begin to actually form the dish.
Step 7: Separate the salmon from the bones and remove the skins. At the bottom of each plate we place a sprig of greenery for decoration, then the required amount of salmon, half a boiled egg, a piece of carrot and fill 2/3 with broth.
When the liquid has cooled completely, place the plates in the refrigerator to harden for 3-4 hours.
Fish aspic with gelatin is ready - we have brought you the easiest recipe with photos and step-by-step instructions.
I don’t really like jellied meat myself, but my husband just adores it. Therefore, I wanted to make a similar dish that I would eat, but not to offend others. That's how I came to this recipe.
Remove the backbone and rib bones from the fish and remove the skin. Pour 500 ml of these bones, trimmings and skin. water and bring to a boil.
Peel the onions and carrots. Add them whole or cut in half to the broth along with the celery root. Cook for 20 minutes over low heat. Then salt it, add salmon fillet, bay leaf. Cook for another 10 minutes.
Turn off the broth and remove the fillet from it. Cool the broth. Pour 50 ml gelatin. cold boiled water and leave to swell.
Remove all cooked products from the broth. Then strain it through cheesecloth. In another bowl, add 100 ml to gelatin. broth, stir until dissolved, and then combine with the rest of the broth.
Prepare the dishes for pouring. Place chopped carrots and dill on the bottom. Pour in 2 tbsp. spoons of broth and put in the freezer for 5 minutes. Then pour 3 tablespoons of broth on top and let it harden again.
Cut the salmon into squares and place the jelly on top, then pour the remaining broth over everything and put it in the refrigerator overnight. When serving, remove the aspic from the molds.
I won’t start with the standard joke on the topic of the post: “What kind of disgusting is this jellied fish of yours.” Because this aspic is not disgusting, but everyone is happy.
About budget-any-expensive fish aspic
The highlight of the dish is that the fish aspic is made from the head and backbone - essentially, from what is usually thrown away. Or what the simplest soup is made from. But I guarantee you that, firstly, no one will even guess what part of the salmon the aspic is made from, and secondly, it will be as festive and tasty as it can be. I’ll also add that it doesn’t get any cheaper than jellied fish, and that it’s great to produce dishes from expensive salmon fish without waste. When you buy salmon, you don’t have to throw anything away, everything will come in handy, you just need to know how to cook it! If you bought not a whole fish but a salmon soup set on purpose, then in this case my recipe will come in handy: it will help you both save money and provide a tasty festive treat.
The only condition for creating a delicious aspic from fish is its large size. Yes, we will need a large head and backbone with plenty of meat on it. As for the bones, you will be surprised, but they provide excellent fat.
P.S. You can see eggs in a couple of pictures. They are here by accident - they were cooked at the same time for a completely different dish and ended up in the frame. 🙂
Preparation time: 1 hour.
Cooking time: 5-7 hours.
Number of servings: 5-6 servings.
Ingredients
- salmon head with fins 1 pc.
- salmon backbone 1-2 pcs.
- carrots, onions, sweet peppers, tomatoes - 1 pc.
- celery root 0.5 pcs.
- dry dill, allspice, fennel seeds, bay leaf
- salt and black pepper to taste
- gelatin 1-2 tbsp. l.
- fresh herbs
- mayonnaise 2 tbsp. l.
How to make delicious fish aspic
Before placing the head and backbone into a large saucepan, rinse them thoroughly and remove the gills - they usually spoil the taste of the broth.
Fill the pan with water until it covers the fish well. To enrich the taste and aroma of fish broth, you need to add vegetables, roots and dry spices to it.
Add carrots, tomatoes, onions and celery root to the fish in the pan.
As soon as the fish broth with vegetables begins to boil, foam forms on the surface of the pan; all of it must be removed with a slotted spoon. Once sanitized, you can add spices and seasonings to taste (see my list in ingredients, but you may have your own). At the same stage of cooking, the broth must be salted. And - forget about what is actively standing on the stove for 2 hours.
So, cook the fish over very low heat for 2 hours, then remove it from the heat. Place all salmon pieces in a separate container and sort them through to remove any bones.
Squeeze a few cloves of garlic into the hot broth, add more salt and pepper if necessary. Add gelatin soaked in cold water and stir. However, it is not necessary to add gelatin if you are sure that the fish aspic will harden anyway (salmon gels quite well on its own, but it doesn’t have to be done all the time). After the broth has stood for 10 minutes, strain it through a fine sieve.
To serve fish aspic, it is convenient and beautiful to use portioned molds. At the bottom of each mold, place a parsley leaf, a little green onion, finely chopped bell pepper, and a piece of boiled carrot.
Place the salmon meat in silicone molds, but not all the way to the top.
Fill the molds with broth, also not to the top. Pour the broth so that there is a little (about a glass) left. Place the molds directly on the board to make it convenient to put them in the refrigerator. To reach the condition, the filled molds need to stand in the refrigerator for 3-4 hours.
This, the last stage of preparing fish aspic, is not necessary (and then there is no need to leave the broth), but it turns out tastier this way. Dilute the mayonnaise with the remaining broth and pour it over the frozen aspic, this will be a kind of additional layer of the dish. Do this when the aspic has already set. Now return the molds to the refrigerator until completely set.
Serve the aspic with horseradish or mustard, placing it on beautiful plates.
