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Dressed Salmon

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CATEGORY CUISINE TAG YIELD
Seafood Sainsbury’s, Sainsbury12 1 servings

INGREDIENTS

1 800 g pack whole salmon fillet side; (800 to 1100)
1 20 grams pac fresh herbs for fish
1 Lemon
2 tb Dry white wine; (2 to 4)
Ground white pepper
1 pk Aspic jelly powder
1/2 Cucumber thinly sliced

INSTRUCTIONS

Preheat oven to 150 C, 300 F, Gas Mark 2.
Descale the underside of the fillet by pulling a knife downwards towards
you, across the scales.
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.
Place on a baking sheet and cook for 20 minutes per 500g (1lb). When cooked
allow to stand until completely cold.
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.
Spoon over some of the remaining aspic, and pour any remaining aspic into a
suitable sized clingfilm lined tin and refrigerate until set.
When set chop remaining aspic into cubes and spoon around the edge of the
salmon and serve.
Converted by MC_Buster.
NOTES : A wonderful centre piece for a Christmas buffet.
Converted by MM_Buster v2.0l.

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