Salmon-Mussel Aspic

Ingredients

• 1 large leek stalk
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 200 g salmon fillet (skinless)
• 200 g scallop meat (without shell)
• 500 ml fish stock
• 6 sheets white gelatin
• 1 small head radicchio
• 0.5 head frisée lettuce
• 2 limes (juice only)
• 1 tbsp Olive Oil
• 2 tbsp crème fraîche
• 20 g caviar
• tarragon leaf

Instructions

1. 1.

   Clean the leek, cut into individual leaves, wash, blanch briefly in boiling water, drain, shock, and let dry. Quickly sauté scallops in hot butter, season with salt and pepper, then cool. Slice salmon into wide strips.

2. 2.

   Heat fish stock, soak gelatin sheets and dissolve them in the liquid. Line a loaf pan with some of the gelatin mixture and cover with leek leaves. Layer scallops and salmon alternately, seasoning each layer, pour over remaining gelatin liquid, and top with leftover leek leaves. Refrigerate for four hours.

3. 3.

   Clean salads, wash, tear into pieces, and dry by spinning. Whisk lime juice, salt, pepper, and olive oil to make a vinaigrette.

4. 4.

   To serve, unmold the aspic from the pan, slice, and arrange on plates with salad, drizzle with sauce. Dot crème fraîche with small amounts of caviar around and garnish with tarragon leaves.

5. 5.

   Optionally top the salad with finely fried potato strips as desired.