CookEat Recipe
Swedish Cold Fish and Egg Salad with Aspic
Cold cooked fish with egg, olive, caper and gherkin over lettuce, dressed in mayonnaise and garnished with diced aspic.
Method
Steps
Step 1
Bloom gelatin in a little cold fish stock, then dissolve into warmed remaining stock; chill in a shallow tray until firmly set and dice small.
Step 2
For the proposed mayonnaise dressing, whisk ready-to-eat mayonnaise with lemon juice, mustard, water and pepper until it lightly coats a spoon. Keep the completed dressing chilled until the dish is assembled.
Step 3
Keep cooked fish cold. Mix with chopped egg, olives, capers and gherkins; season lightly. Line four bowls with crisp lettuce and mound salad over leaves.
Step 4
Spoon proposed mayonnaise dressing over, scatter cold diced aspic around and serve chilled promptly.
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