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Salmon and Asparagus in Aspic

This recipe creates an elegant Nordic-inspired dish featuring smoked salmon and blanched asparagus suspended within a clear, savory fish aspic. Enhanced with fresh basil, lemon, white wine, and corn, it's chilled until firm. This visually appealing and refreshing dish is perfect as a sophisticated main course or appetizer, offering a harmonious blend of delicate flavors and textures.
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Total Time 2 hours
Servings: 12 people
Course: lunch/dinner
Cuisine: nordic
Calories: 978.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 300 grams Smoked salmon sliced
  • 3 stems Basil
  • 500 grams white Asparagus
  • 500 grams green Asparagus
  • Salt
  • Lemon juice
  • 1 teaspoon Sugar
  • 750 milliliters Fish stock canned
  • 50 grams Aspic powder or gelatin
  • 100 milliliters White wine
  • 4 tablespoons Canned corn

Equipment

  • 1 Saucepan For preparing the aspic base
  • 12 Aspic Molds Individual molds for shaping the dish
  • 1 Large Pot For blanching asparagus
  • 1 Chef's Knife For prepping salmon and basil
  • 1 Cutting Board For ingredient preparation

Method
 

  1. Trim asparagus ends. Blanch white and green asparagus in salted, sugared, and lemon-juiced boiling water until tender-crisp. Immediately transfer to an ice bath, then drain and pat dry.
  2. In a saucepan, combine fish stock and white wine; bring to a gentle simmer. Whisk in aspic powder until fully dissolved. Season with salt and lemon juice, then remove from heat and let cool slightly, skimming any foam.
  3. Arrange sliced smoked salmon, blanched asparagus, fresh basil leaves, and corn decoratively in individual aspic molds.
  4. Carefully pour the slightly cooled aspic mixture over the arranged ingredients in each mold, ensuring full submersion.
  5. Gently tap the molds on the counter to release any trapped air bubbles.
  6. Transfer the filled molds to the refrigerator and chill for at least 4 hours, or until the aspic is completely set and firm.
  7. To unmold, briefly dip the bottom of each mold in warm water for a few seconds.
  8. Carefully invert each mold onto a chilled serving plate.
  9. Garnish with extra fresh basil or lemon wedges for presentation.
  10. Serve cold as an elegant main course or sophisticated appetizer.

Notes

For crystal-clear aspic, ensure your fish stock is well-strained; clarify with egg whites for optimal transparency if homemade. Skim any foam diligently when heating. Blanch asparagus until tender-crisp, then immediately shock in an ice bath to preserve its vibrant color and texture. Arrange ingredients meticulously in the molds. A thin layer of aspic poured first and chilled slightly can help anchor the initial layers. Ensure the aspic mixture is cooled slightly before pouring over the salmon and asparagus to prevent affecting their delicate texture. Balance the flavors with a good amount of lemon juice and white wine, which complement the fish.