Salmon-Tomato Aspic Recipe

Name: Salmon-Tomato Aspic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 28-ounce can chopped tomatoes; 1 onion, coarsely chopped; 1 lemon, thinly sliced; 1 tablespoon sugar; 6 black peppercorns; 6 whole cloves; 1 bay leaf; 1 tablespoon vinegar; Salt; 2 envelopes unflavored powdered gelatin; 1/2 cup hot chicken stock or low-sodium broth; 6 large hard-cooked eggs, sliced 1/3 inch thick; 1/4 cup pimiento-stuffed green olives, thinly sliced crosswise; 1 1/2 pounds skinless poached salmon, flaked

Servings: persons

One 28-ounce can chopped tomatoes
1 onion, coarsely chopped
1 lemon, thinly sliced
1 tablespoon sugar
6 black peppercorns
6 whole cloves
1 bay leaf
1 tablespoon vinegar
Salt
2 envelopes unflavored powdered gelatin
1/2 cup hot chicken stock or low-sodium broth
6 large hard-cooked eggs, sliced 1/3 inch thick
1/4 cup pimiento-stuffed green olives, thinly sliced crosswise
1 1/2 pounds skinless poached salmon, flaked

1
In a medium saucepan, combine the tomatoes and their juices with the onion, lemon, sugar, peppercorns, cloves and bay leaf and bring to a boil over moderately high heat.
2
Cover and simmer over moderately low heat for 20 minutes.
3
Strain the tomatoes through a fine mesh sieve set over a large heatproof measuring cup, pressing on the solids to extract as much juice as possible; you should have about 1 1/2 cups.
4
Stir in the vinegar and season with salt.
5
Stir the gelatin into the hot stock until completely dissolved.
6
Then whisk the mixture into the hot tomato juice.
7
Let cool.
8
Line the sides of a nonreactive 9-inch ring mold with the slices of egg, and line the bottom with a ring of sliced olives.
9
Place the mold on a small baking sheet and fill the mold with the flaked salmon, trying to not disturb the eggs and olives.
10
Carefully pour in the tomato juice, filling the mold to the top.
11
Cover with plastic wrap and refrigerate overnight or for at least 12 hours.
12
Unmold the ring onto a chilled plate, cut into slices and serve.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: One 28-ounce can chopped tomatoes, 1 onion, coarsely chopped, 1 lemon, thinly sliced, 1 tablespoon sugar, and more.

Yes, Salmon-Tomato Aspic falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon-Tomato Aspic

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