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Aspic with wild Alaska sockeye salmon
Aspic is a classic layered jelly preparation. Aspic is usually made with a classic clarified broth, but this recipe is dashi based.
By choosing wild salmon from Alaska, you're making a sustainable and flavourful choice. Here we use sockeye salmon, known for its rich taste and deep red colour.
Makes about 1 kg.
Allergens & dietary requirements
470 g dashi
70 g white soy sauce
15 g mirin
24 g gelatin leaves, soaked in cold water
250 g wild Alaska 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
Heat the dashi with the white soy sauce and mirin to just below the boiling point.
Dissolve the soaked gelatine leaf in the dashi and let the jelly cool completely to room temperature.
Add some water to the mould and grease well with oil or grease spray. Then use some kitchen paper to remove excess grease from the mould.
As a first step, pour a thin layer of jelly into the mould and cool back in the fridge.
Now build up layer by layer with jelly, sockeye salmon and the desirable ingredients. Between each layer, allow the aspic to gel again in the refrigerator.
Allow the jelly to set completely in the refrigerator for at least 4 hours before removing from the mould.
Pairs well with pickle, mustard seed, and toast.
Perfect with green asparagus, tomato, and cucumber.
In a dish with mustard leaf, olive oil or capers.
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