Cold Decorated Salmon



Fresh salmon                                                           2 kg

Court bouillon                                                         1 ltr

Fish aspic                                                                 1 ltr

Tomatoes small                                                        5

Truffle                                                                     25 g

Cucumber                                                                1

Radish                                                                     5

Pimento                                                                   25 g

Asparagus spears                                                      20

Prawns (peeled)                                                       50 g

Shrimp butter                                                           25 g

Shrimps (peeled)                                                      50 g


  1. Scale and clean the salmon.  Place it in a fish kettle and cover with cold court bouillon.
  2. Bring to the boil and simmer for 15 minutes.
  3. Remove the butter from the stove and allow the salmon to cool in the cooking liquor.
  4. Carefully remove the fish from the liquor and peel the skin off the brown flesh.
  5. Decorate using cucumber, radishes, prawns, truffle, pimento etc.
  6. Mask the salmon with fish aspic and place on a glazed oval dish.

Garnish with:

  1. Glazed small tomatoes.
  2. Cucumber boats filled with shrimp butter and shrimps.
  3. Glazed asparagus spears.

Note:  When cooking larger salmon allow the following cooking times:


  5 kg   -   20 minutes

10 kg   -   25 minutes

15 kg   -   30 minutes



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