Pink salmon aspic

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

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

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

4. We send the pan to the fire and cook the fish for 10 minutes from the moment of boiling, after which we extract the pink salmon, carefully remove all the bones.

5. Filter the broth, add the protein from one chicken egg to it and re-send it to the fire. When the protein is curdled, again filter the broth through cheesecloth and add gelatin to it, mix.

6. My green onion, chop finely. We break the fish into small pieces, put it in trays, sprinkle with green onions, pour broth.

7. We spread the pieces of boiled egg on the surface and send the aspic to the refrigerator to solidify for about 3 to 4 hours.

We serve it on the table with mustard, and it will also be delicious with horseradish.

Bon appetit!