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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

  • Fish
  • Soy
  • Gluten
  • Mustard
  • Sulphite


  • 470 dashi
  • 70 white soy sauce
  • 15 mirin
  • 24 gelatin leaves, soaked in cold water
  • 250 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

Preparation method

  • 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.

Serving suggestions

  • 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.