Pink Salmon Aspic
Jellied fish is always tasty and festive! Pink salmon aspic makes a lovely dinner. It pairs well with horseradish, or with mustard and a slice of fresh bread. The broth darkens a bit as it cooks, but you can clarify it with egg white. The aspic comes out wonderfully appetizing and delicious!
Ellisha
Recipe author
Pink Salmon Aspic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 71 %
10 g
Fats 21 %
3 g
Carbohydrates 7 %
1 g
74 kcal
GI:
100
/
0
/
0
- Put the gelatin in a bowl, add 80 ml (about 1/3 cup) of water, and let it bloom for 10 minutes.
- Clean and rinse the pink salmon, cut it into pieces, put it in a pot, and cover with water.
- Peel the onion and add it whole to the pot with the fish, along with a little salt and the bay leaf.
- Set the pot over the heat and cook the fish for 10 minutes from the time it boils, then lift out the salmon and carefully remove all the bones.
- Strain the broth, whisk in the white of one egg, and return it to the heat. Once the white coagulates, strain the broth again through cheesecloth, then stir in the bloomed gelatin until dissolved.
- Rinse and finely chop the green onion. Break the fish into small pieces, arrange them in molds, sprinkle with green onion, and pour the broth over the top.
- Lay slices of the hard-boiled egg on the surface and refrigerate the aspic to set, about 3–4 hours.
- Serve with mustard — it's also delicious with horseradish.
- Enjoy!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Bay leaf - 313 kcal/100g
- Boiled pink salmon - 168 kcal/100g
- Fresh pink salmon - 142 kcal/100g
- Salted pink salmon - 169 kcal/100g
- Gelatin - 355 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Egg white - 44 kcal/100g
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