Salmon Steaks In Aspic
|Salmon steaks||6 (1 inch thick)|
|Peppercorns||6 , crushed|
|Fresh dill sprigs||4|
|Onion||1 Small, sliced|
|Celery stalk||1 , chopped|
|Carrot||1 , sliced|
|Boiling water||4 Cup (64 tbs)|
|Unflavored gelatin||2 Tablespoon (2 envelopes)|
|Freshly squeezed lemon juice||1⁄2 Cup (8 tbs)|
Place fish in a large skillet.
Add seasonings, vegetables, and boiling water.
Cover and simmer for about 8 minutes or until fish flakes easily.
Do not overcook.
Cool fish in cooking liquid; transfer to a platter.
Carefully remove skin and bones.
Strain cooking liquid; return liquid to skillet.
Soften gelatin in lemon juice; add to liquid in skillet.
Heat, stirring constantly, until gelatin dissolves.
Pour gelatin mixture into a bowl; refrigerate until just beginning to thicken.
Pour half of the gelatin mixture into a 13 x 9-inch baking dish.
Arrange salmon steaks in the dish.
Spoon remaining gelatin mixture over fish.
Chill until firm.
Cut around each salmon steak, leaving a border of gelatin.
Arrange salmon on a lettuce-lined platter.
Garnish with cucumber slices, lemon slices, and olives.