Pink salmon aspic

Ingredients

Onions – 1 pc.

Salt – 1 pinch

bay leaf – 1 pc.

Green onion feather – 3 pcs.

78 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

Pink salmon. This fish is well known to everyone. Pink salmon is not fatty and cooks quickly. Now I’ll show you how to quickly prepare pink salmon aspic, which will look great both on a gala table and at a family dinner. You won’t need anything special, except for a pack of gelatin.

Soak the gelatin in 4 tablespoons of water and leave to swell.

We clean and wash the pink salmon. Cut into pieces and set to cook. Add a little salt, bay leaf and peeled onion.

The fish will cook for 7-10 minutes after boiling. Then pull out the fish and remove all the bones.

Break the fish into pieces and place in trays. You can add a little greenery.

If you want to get a perfect broth, you can clarify it. To do this, you need to separate the white from the yolk. It's not enough to beat the whites, and we won't need the yolk.

Pour the protein into the bubbling broth, and when it curdles, strain through cheesecloth. Then add gelatin and stir until completely dissolved.

Pour broth over fish. You can add pieces of boiled eggs. Place in the refrigerator to harden.

The finished aspic holds its shape perfectly.

Serve pink salmon aspic with mustard or horseradish.

Pink salmon aspic

Fish aspic is always tasty and festive! Pink salmon aspic can be served as dinner. Not a bad combination - with horseradish or mustard and a slice of fresh bread. The broth darkens little during cooking, but it can be lightened with chicken protein. The aspic comes out very appetizing and tasty!

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Pink salmon aspic

Ingredients and how to cook

ingredients for 3 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	74 kcal
Belkov:	10 g
Zhirov:	3 g
Carbohydrates:	1 g
Used:	71 / 22 / 7
H 100 / C 0 / B 0

Production time: 5 hours 40 minutes

manufacturing method

1. Pour gelatin into a bowl, pour 80 ml of water, leave to swell for 10 minutes.

2. Clean the pink salmon, wash it, cut it into pieces, put it in a saucepan, and fill it with water.

3. Peel the onion, place it completely in a saucepan with the fish, also add a little salt and bay leaf.

4. Place the pan on the fire and cook the fish for 10 minutes from the moment it boils, after which we remove the pink salmon and carefully remove all the bones.

5. Strain the broth, add the white from 1 chicken egg and put it back on the fire. When the protein has curdled, again strain the broth through cheesecloth and add gelatin to it, stir.

6. Wash the green onions and chop them finely. Break the fish into small pieces, place in trays, sprinkle with green onions, and pour in broth.

7. Place pieces of boiled eggs on the surface and place the aspic in the refrigerator to harden for approximately 3 – 4 hours.

Serve with mustard; it will also be delicious with horseradish.

Pink salmon aspic

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The only dish that will always look beautiful and appetizing on any festive table is aspic. You can prepare it from meat, tongue or vegetables, or from the most delicious pink salmon.

Manufacturing Description:

Naturally, not every housewife has the patience to prepare pink salmon aspic at home, but if you do take on this task, your efforts will be more than rewarded. And here it’s not even about the wonderful appearance of this delicious dish, but about its great taste. It is unlikely that there will be such picky people who will refuse to feast on this delicacy, which is why this aspic is one of the first to be spread on the table. So if you are not lazy, with this simple recipe for pink salmon aspic, you can prepare a truly worthwhile dish that will amuse you not only with its appearance, but will also amaze everyone with its good taste.

1) So, first we need to clean the pink salmon from scales, gut it and cut out its gills. We cut the fish into several pieces and place it together with the head in a pan, fill it with water and put the pan on the fire.

2) Peel the carrots and onions and, as soon as the water boils, remove the foam and put the vegetables completely into the pan, add peppercorns, cloves, bay leaves and stems from the freshest herbs. Salt the water to taste and cook everything over low heat for about half an hour. After the time has passed, squeeze the juice of half a lemon into the broth.

3) Now remove the fish from the broth and separate the meat from the bones, grind it.

4) Strain the broth and measure out approximately 800-900 ml, pour it into a saucepan, pour the broth into a glass separately and soak the gelatin in it. As the gelatin swells, pour it into a saucepan with the broth, put it on the fire and heat it, without bringing it to a boil, until the gelatin is completely dissolved in the broth. From the purchased mass, measure 400 ml into a separate container for the transparent layer, and 100 ml for the cream layer.

5) Place the crushed pink salmon pulp into the remaining broth, mix everything and pour it into the bowl in which we will prepare the aspic, put the bowl in the refrigerator.

6) While the aspic hardens, we boil the eggs, cut into shapes the melted lemon and boiled carrots.

7) Now take the measured 100 ml of broth and combine it with cream. Once the first layer of filling has hardened, pour the creamy layer onto it and return the mold to the refrigerator.

After the creamy layer has hardened, place carrots, chopped eggs, lemon, and herb leaves on it.

9) Next, carefully pour clear broth into everything using a tablespoon or ladle. Return the aspic to the refrigerator and leave it there until it hardens completely.

The dish comes out incredibly tasty and beautiful and, believe me, it just seems difficult to create, but in fact it’s even easier. Bon appetit everyone!

Pink salmon aspic: savory recipes

You can make a holiday on the table even for no reason. For example, prepare a delicious and wonderful aspic from pink salmon. There are recipes for aspic with pink salmon with gelatin and without gelatin (when the base of the dish is a strong broth cooked from a fish head base).

The proportions of the various components and step-by-step actions with photos are described below. Enjoy beautiful recipes for pink salmon aspic with gelatin.

Pink salmon aspic

Pink salmon aspic: recipe with gelatin

Fish does not provide as little collagen as, for example, pork feet. But the head of pink salmon contains a certain amount of sticky substances, which make the finished product the correct thickness.

But still, it would not be superfluous to add gelatin when making aspic with pink salmon - then the dish will literally turn out.

Let's take the components in the following quantities:

2 liters of water;
pink salmon (head and several pieces of fish) - only 600-650 g;
gelatin – 30 g per liter of water (a total of 60 g is useful);
carrots - 1 piece;
onion - 1 piece;
3 tablespoons of green peas;
bay leaf, pepper, salt and other spices - at your discretion;
2 chicken eggs (previously hard-boiled).

To prepare pink salmon aspic, we will reproduce the traditional recipe with explanations in the form of photos.

How to cook aspic - recipe step by step:

Step 1. Prepare all the ingredients: cut the fish into pieces, wash and peel the vegetables. Only the gills need to be removed from the head of the pink salmon - everything else will be needed for the broth.

Step 2. Cook the broth: put the fish and vegetables in cool water and quickly bring to a boil, and then cook over moderate heat for another 30-40 minutes. The water should boil very slowly at this time.

Be sure to remove all the foam - then the aspic will turn out beautiful and transparent. Don’t forget about peppercorns and bay leaves, adding them during the cooking process.

Step 3. Meanwhile, cook hard-boiled eggs. To prevent the shell from bursting prematurely, the water must be generously salted during cooking.

Step 4. Immediately prepare the gelatin. To do this, dissolve 30 g of gelatin in 1.5 glasses of cold water and stir very carefully. Then leave it in a cool (but not cool) place for an hour.

Step 5. In the meantime, strain the purchased broth, throw away the onions, and simply put the carrots and fish on a plate - they should cool. Pink salmon can be chopped into small pieces of similar size, as shown in the photo.

Step 6. Cut the carrots into flowers (first, circles are made, and then 4-5 corners are cut out of them).

Step 7. The testicles are cut in half; You can put a carrot circle on the center of each half.

Step 8. Add greenish peas - it will be even tastier and more attractive.

Step 9. Now pour the swollen gelatin into the broth and heat it up a little, stirring thoroughly. Under no circumstances should you bring it to a boil: once the gelatin has dissolved, you can remove it from the heat. Fill the fish and vegetable composition with liquid.

Pink salmon aspic with gelatin (photo)

Step 10. All you have to do is wait 3-4 hours. First, the dish cools to room temperature, after which it is put in the refrigerator. In a word, the next morning or evening you are guaranteed to get the most delicious pink salmon aspic.

Pink salmon aspic with garlic: step-by-step recipe with photos

Jellied is a fairly “calm” dish with a smooth, consistent taste. Therefore, lovers of spicy notes can add more pepper to it, and also a few cloves of garlic. They saturate the finished product with aroma and revive its flavor colors.

We will need the following components:

1 pink salmon;
onions and carrots - 1 piece each;
2 testicles;
4 cloves of garlic;
40-60 g gelatin;
several buds of cloves;
water – 2 liters;
salt and other spices - at your discretion.

The step-by-step recipe for making aspic from pink salmon with garlic is as follows:

Step 1. As usual, cook fish broth with onions and carrots (without garlic). Obviously, pink salmon must first be cleaned by removing the entrails from the abdomen and the gills from the head. It is also better to cut off the fins, because they are completely useless in aspic.

Step 2. Immediately soak the gelatin in cold water (2 glasses of water per 60 g of gelatin) and stir thoroughly. While it swells, get carried away with our broth: bring to a boil over high heat, remove the foam, bring and cook for another half hour over low heat. Be sure to add salt, pepper, clove buds and other spices (according to your taste and desire).

Step 3. Remove fish and vegetables from the broth and cool at room temperature. Then we cut the pink salmon into portions, painstakingly separating the fillets from the bones.

Step 4. Next, you need to step by step cut all the ingredients for pink salmon aspic, as shown in this recipe with a photo. First, cut the carrots into slices and the freshest peeled garlic into slices.

Step 4. Previously hard-boiled eggs can be cut in half or also into circles.

Step 5. First, place the eggs in the mold, then add the carrots.

Step 6. And on top - pieces of fish and garlic.

Step 7. Add the swollen gelatin to the cooled broth, heat over low heat and completely dissolve. Then we filter and pour into a mold with eggs, vegetables and fish. Cool the aspic at room temperature and then in the refrigerator for 3-4 hours.

Step 8. The aspic doesn’t look so great yet. But after 4 hours, we take out the mold, immerse it in boiling water for 3 seconds and turn it over on a plate in one motion. Ready!

Pink salmon aspic (with vegetables, egg and garlic)

Pink salmon aspic is tasty, healthy and not as difficult to prepare as it might seem at first glance. In fact, you just need to cook a strong broth with vegetables and fish, immediately dilute gelatin with it, pour and decorate the dish, and keep it in the refrigerator for 3-4 hours.

Jellied pink salmon is suitable for any holiday, and on a weekday, for contrast, you can also remember about it.