Aspic is a very common snack both on weekdays and on holidays. It is not difficult to prepare aspic, and it is to everyone's taste. Aspic - an invention of French chefs, who, even under Peter the Great, transformed a household Russian dish - a kind of jelly from different products - into a festive appetizer with a beautiful serving. I have already offered dishes from steaks and fillets of wild Murmansk salmon, today - a recipe for using the heads and tails of fish.
So, for the preparation of aspic from salmon, we will prepare the products according to the list.
Coarsely chop the vegetables and stalks of herbs for a fragrant broth.
Put the roots in a saucepan, fill with cold water and bring to a boil. With a slow boil, cook the roots a little - about 15 minutes.
Add fins, salmon backbone and cook some more. Dissolve gelatin in cold boiled water.
Lastly, add fish to the broth, cook for almost 20 minutes without boiling, depending on the size of the pieces. If we cook everything without a strong boil, the broth turns out to be quite light, and it does not need to be clarified with additional protein, it is enough just to stand.
After 5 minutes, add the bay leaf and a mixture of peppercorns.
Remove the finished fish, strain the broth several times. Add gelatin to it and warm, but do not boil.
Separate the pulp from the bones, cut carrots and fresh parsley leaves for beauty, put in molds.
Pour the broth with gelatin and refrigerate for 3 hours.
When it cools down, you can serve. Salmon jellies can be stored in the cold for a very long time - 5 days. To prevent the surface from drying out, wrap the molds with a food bag or cover tightly with a lid. You can serve in the same molds or hold it upside down in hot water and turn it over onto a flat dish or plate.
On the eve of the holiday, many housewives think about what would be so new, original and tasty to cook for the table. Of course, in the traditional food set there is a red fish. You can cook a lot of snacks from it, for example, an excellent dish - salmon aspic. To do this, I have prepared for you a detailed step-by-step recipe with photos.
Cooking it is quite simple, the technology is no different from the classic aspic. But there is a small nuance - in order for the dish to be more fragrant, and its taste more saturated, it is necessary to put the carcass with the head and tail in the broth. And only then disassemble the boiled fish, put it in a mold and pour liquid.
For a special taste when cooking, you can add vegetables to the fish - onions, carrots. As for spices, you can take a set for fish soup, but in a small amount so as not to interrupt the natural taste of red fish. I think it will be interesting for you to cook and. 
Ingredients:
- red fish (salmon) - 500 gr.,
- turnip onion - 1 pc.,
- carrots - 1 pc.,
- dried laurel leaf - 2 pcs.,
- coriander peas -5 pcs.,
- water - 500 ml.,
- gelatin - 3 tablespoons,
- fine salt (sea) - to taste.
How to cook with a photo step by step
We clean the carcass of the fish, cut it into pieces, removing the insides.
Then we put the carcass in a saucepan, add water and as soon as it starts to boil, be sure to remove the foam - this is a coagulated protein, if it is not removed in time, the broth will be cloudy. 
After that, we put peeled onions and carrots to the fish.
Add salt and spices to taste. 
And on a very slow heating, cook the fish until fully cooked (20 minutes). 
Cool the fish and remove the bones. 
Pour gelatin with a small amount of broth and leave for 10 minutes.
Then we introduce it into the strained rest of the broth. (For aspic, it is enough to take about 300 ml). 
If desired, cut boiled carrots and put on the bottom of the mold. You can also decorate with greens. Add 50 g of broth and send the form for 10 minutes in the freezer so that the decoration grabs and does not float up. 
Then we lay the pieces of fish. 
Pour the rest of the broth into the molds and wait until
I'm not going to start with a joke on duty on the topic of the post "What a disgusting thing this is your aspic fish." Because this aspic is not disgusting, but everyone is happy.
About budget-any-expensive fish aspic
The highlight of the dish is that fish aspic is prepared from the head and backbone - in fact, from what is usually thrown away. Or from what the simplest soup is cooked. But I guarantee you that, firstly, no one will even guess what part of the salmon the aspic is made of, and secondly, it will be as festive and tasty as it can be. I will also add that there is no more budgetary aspic, and that it's great - waste-free production of dishes from expensive salmon fish. When you buy salmon, you don’t have to throw anything away, everything will come in handy, you just need to be able to cook it! If you bought not a whole fish but a salmon soup set intentionally, then in this case my recipe will come in handy: it will help you save money and treat yourself to a festively delicious meal.
The only condition for creating a delicious fish aspic is its large size. Yes, we will need a large head and a spine that has enough meat on it. As for the bones, then, you will be surprised, but they give an excellent fat.
P.S. You can see eggs in a couple of pictures. They are here by chance - they were cooked at the same time for a completely different dish and got into the frame. 🙂
Preparation time: 1 hour.
Cooking time: 5-7 hours.
Servings Per Container: 5-6 servings.
Ingredients
- salmon head with fins 1 pc.
- backbone of salmon 1-2 pcs.
- carrots, onions, sweet peppers, tomatoes - 1 pc.
- celery root 0.5 pcs.
- dry dill, allspice, fennel seeds, bay leaf
- salt and black pepper to taste
- gelatin 1-2 tbsp. l.
- fresh herbs
- mayonnaise 2 tbsp. l.
How to cook delicious aspic fish
Before putting the head and spine in a large pot, rinse them thoroughly and remove the gills - they usually spoil the taste of the broth.
Fill a saucepan with enough water to cover the fish well. To enrich the taste and aroma of fish broth, it is necessary to add vegetables, roots and dry spices to it.
Send the carrots, tomato, onion and celery root to the fish in the pan.
As soon as the fish broth with vegetables begins to boil, foam forms on the surface of the pan, it must be removed with a slotted spoon. After sanitizing, you can add spices and seasonings to taste (see my list in the ingredients, but you can have your own). At the same stage of cooking, the broth must be salted. And - forget about what is actively standing on the stove for 2 hours.
So, cook the fish on a very low heat for 2 hours, then remove it from the heat. Transfer all pieces of salmon to a separate container and sort through them to get rid of the bones.
Squeeze a few cloves of garlic into the hot broth, add more salt and pepper if necessary. Add gelatin soaked in cold water there, mix. However, it is not necessary to add gelatin if you are sure that the aspic of the fish will solidify and so (the salmon gels quite well on its own, but it doesn’t have to be done once). After the broth has stood for 10 minutes, strain it through a fine sieve.
For serving fish aspic, it is convenient and beautiful to use portion molds. At the bottom of each mold, put a parsley leaf, a little green onion, finely chopped bell pepper, and a piece of boiled carrot.
Put salmon meat in silicone molds, but not to the top.
Fill the molds with broth, also not to the top. Pour the broth so that there is a little (about a glass) left. Put the molds directly on the board so that it is convenient to send them to the refrigerator. To reach the condition, the filled molds must be kept in the refrigerator for 3-4 hours.
This, the last step in the preparation of fish aspic, is not necessary (and then you don’t need to leave the broth), but it turns out tastier this way. Dilute the mayonnaise with the remaining broth and pour the frozen aspic on top of it, this will be a kind of additional layer of the dish. Do this when the aspic has already seized. Now return the molds to the refrigerator until completely solidified.
Serve aspic with horseradish or mustard on beautiful plates.
I myself do not really like jelly, but my husband just loves it. Therefore, I wanted to make a similar dish that I would eat, but so as not to offend others. That's how I came up with this recipe.
Remove the spine and rib bones from the fish, and remove the skin. Pour these bones, trimmings and skin into 500 ml. water and bring to a boil.
Peel onions and carrots. Add them whole or cut in half to the broth along with the celery root. Boil for 20 minutes over low heat. Then salt it, add salmon fillet, bay leaf. Cook for 10 more minutes.
Turn off the broth, remove the fillet from it. Cool the broth. Gelatin pour 50 ml. cold boiled water and leave to swell.
Remove all cooked foods from the broth. Then strain it through cheesecloth. In another bowl, add 100 ml of gelatin. broth, stir until dissolved, and then combine with the rest of the broth.
Prepare dishes for pouring. Put chopped carrots and dill on the bottom. Pour in 2 tbsp. spoons of broth and put in the freezer for 5 minutes. Then pour 3 tablespoons of broth on top and send it to harden again.
Cut the salmon into squares and place the jelly on top, and then pour everything with the remaining broth and refrigerate overnight. When serving, remove the filling from the molds.
