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Aspic with sockeye salmon

Aspic is a classic layered jelly preparation. Aspic is usually made with a classic clarified broth, but this recipe is dashi based. Here we use sockeye salmon, known for its rich taste and deep red colour.

Makes about 1 kg.

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Allergens and dietary requirements

  • Mustard
  • Fish
  • Sulphite
  • Gluten
  • Soy

Ingredients

470
g
dashi
70
g
white soy sauce
15
g
mirin
24
g
gelatin leaves, soaked in cold water
250
g
sockeye salmon, cut in cubes
as needed
baby cucumbers, cut in slices
as needed
pickled red onion
as needed
radish, cut in slices
as needed
dried red dulse, powder

Scale recipe

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