Ingredients:
1 whole salmon,
fresh lemon juice,
1 Tbsp. fresh dill,
1 medium cucumber,
2 tbsp. creme fraiche,
aspic (gelatine and fish stock),
salt and pepper to taste.
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Recipe: Take a whole salmon (make sure it is fully defrosted), put it on foil, squeeze some lemon, season it inside and out with salt and pepper, put a sprig of dill and wrap it, leaving some room to steam inside. Bake in oven or over B-B-Q for 30-45 minutes, depending on the size, leave it to cool down in the foil, transfer to a platter and chill. Peel the skin off the baked salmon and spread some creme fraiche, or even sour cream will do. Slice the cucumber thinly and arrange it in the way of fish scales. Optional - you can brush the cucumber flakes with some aspic (gelatin and vegetable stock or fish stock) and return the baked salmon in the refrigerator for a while so the aspic can chill down and become shiny.
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