Vegetable Shrimp Aspic

Ingredients

• 4 stalks celery
• 250 g small broccoli florets
• 9 corn kernels
• 200 g Sugar snap peas
• 400 ml dry white wine
• 1 tbsp mustard seeds
• 1 bay leaf
• 1 tsp peppercorns
• Salt
• a handful herbs (dill and parsley)
• 10 gelatin sheets
• 2 tbsp freshly chopped dill
• 1 tbsp Lemon Juice
• 200 g smoked salmon (sliced)
• 200 g small shrimp (pre‑cooked)

Instructions

1. 1.

   Wash and trim the celery. Rinse the broccoli, corn, and sugar snap peas, and also clean the peas.

2. 2.

   Bring the wine with 400 ml water, mustard seeds, bay leaf, pepper, a pinch of salt, and rinsed herbs to a boil in a pot. Simmer gently for about five minutes. Then blanch the prepared vegetables one by one: broccoli for about four minutes, celery for three minutes, sugar snap peas and corn kernels for one to two minutes. Drain each with a fine sieve, shock in ice water, and let drain well.

3. 3.

   Soak gelatin in cold water. Strain the broth through a fine sieve and dissolve the gelatin in it. Stir in chopped dill and season with salt and lemon juice.

4. 4.

   Line an overhanging terrine mold with cling film. Place it in a larger bowl of ice water. Line the bottom of the mold with salmon slices. Top with broccoli florets and sprinkle shrimp. Cover loosely with some broth and let set. Arrange sugar snap peas decoratively with corn kernels on top, pour more broth, allow to firm slightly, then add remaining salmon slices. Place celery on top and cover with leftover broth. Seal with overhanging film, remove from ice water, and chill in the refrigerator for at least three hours until fully set.

5. 5.

   Before serving, unmold the aspic, peel off the film, and slice into rounds.