Ingredients

• 1 tbsp. white wine vinegar
• 2-4 tsp. dry sherry
• 1 pint stock or cooking liquid, hot, strained
• ½ oz. gelatine
• 1 oz. aspic jelly
•   cooked salmon, skinned
•   cucumber, thinly sliced
•   carrot, cut into tiny pieces
•   cucumber skin
•   herbs
•   gherkin

Method

1. Blend 1 tbsp. white wine vinegar and 2-4 tsp. dry sherry. Make up to 1 pint with hot strained stock or cooking liquid.
2. Dissolve ½ oz. gelatine or 1 oz. aspic jelly in the mixture. Season and leave until syrupy.
3. Skin the cooked salmon before it is quite cold.
4. Coat the salmon with jelly, then decorate with thinly-sliced cucumber, tiny pieces of carrot, cucumber skin, herbs or gherkin.
5. Allow to set, then apply a second layer of jelly.
6. To protect the fish during transit, give a generous final coat of jelly. Chill.

Notes