Salmon and Asparagus in Aspic
Salmon and asparagus in aspic is a recipe with fresh ingredients from the seawater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g smoked salmon (slices)
- 3 sprigs Basil
- 500 g white asparagus
- 500 g Green Asparagus
- Salt
- Lemon juice
- 1 tsp sugar
- 750 ml fish stock (glass)
- 50 g aspic or gelatin powder
- 100 ml White wine
- 4 tbsp canned corn
Instructions
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1.
Wash the asparagus, then peel (for green asparagus only the thicker stem), trim the ends and cut the spears into 3-4 cm pieces. Blanch them in salted and sugared water until just firm, shock in ice water and drain. Place the asparagus skins and sections in 1.5 l of water and bring to a boil; simmer for at least 30 minutes, skimming off any foam that rises.
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2.
Drain into a sieve, catch the liquid, squeeze out the skins well. Tear basil leaves from the stems. Rinse the corn kernels in a sieve, cool them, and drain thoroughly. Mix fish stock and wine, add the cooking liquid from the asparagus skins to reach 1.5 l, season with salt and lemon juice, heat, and dissolve the aspic powder according to the package instructions.
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3.
Pour the aspic mixture into a margarita or other flower-shaped mold about 1–2 cm high; place one basil leaf in each indentation of the mold. Add corn kernels to the center, topping with more aspic if needed. Chill or freeze until set. Keep the remaining aspic liquid covered at room temperature so it stays fluid.
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4.
Remove the mold from the refrigerator, arrange smoked salmon slices and asparagus pieces on top, pour the remaining aspic over them, and chill (best overnight) until firm. To serve, briefly dip the mold in warm water, loosen the rim with a sharp knife, flip onto a plate, and lift out.
