Dressed Salmon

1. 1

   Preheat oven to 150 C, 300 F, Gas Mark 2.

2. 2

   Descale the underside of the fillet by pulling a knife downwards towards you, across the scales.

3. 3

   Place the herbs onto a lightly oiled piece of foil, top with the salmon, squeeze over the juice of 1 lemon add the wine and season with white pepper. Top with another lightly greased sheet of foil and loosely wrap.

4. 4

   Place on a baking sheet and cook for 20 minutes per 500g (1lb). When cooked allow to stand until completely cold.

5. 5

   Make up the aspic jelly as per pack instructions. Flood the serving plate with a layer and refrigerate until set. Top with the salmon and working from the head to tail end layer with cucumber.

6. 6

   Spoon over some of the remaining aspic, and pour any remaining aspic into a suitable sized clingfilm lined tin and refrigerate until set.

7. 7

   When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.