A wonderful centre-piece for a buffet.
Preparation time: 10 Minutes
Cooking time: 50 Minutes
800g-1.1kg whole salmon fillet side
20g pack fresh herbs for fish
2-4 tablespoons dry white wine
Freshly ground white pepper
1 pack aspic jelly powder
½ cucumber thinly sliced
Watercress to garnish
Orange segments to garnish
Preheat oven to 180°C, fan 160°C, gas 4.
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 the 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 25 minutes per 500g. When cooked allow to stand until completely cold.
Make up the aspic jelly as 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 clingfilm lined tin and refrigerate until set.
When set chop remaining aspic into cubes and spoon around the edge of the salmon and serve garnished with watercress and orange segments.