• Salmon-Tomato Aspic


Salmon-Tomato Aspic

By Andrew Zimmern

My grandmother would whip this out for VERY special occasions. Now I make this all the time and as we head into the holiday season this is an easy way to impress guests. You can make it for an intimate dinner for 2, or for a large gathering.

Salmon-Tomato Aspic


  • 32 oz can chopped tomatoes in their own juices
  • 1 bay leaf
  • 1/2 tsp salt
  • 12 peppercorns
  • 6 whole cloves
  • 1 lemon, thinly sliced
  • 1 tbsp sugar
  • 1 onion, chopped
  • 2 envelopes unflavored powdered gelatin
  • 6 eggs
  • ½ cup warm fish, shellfish or chicken broth
  • 1/2 pounds skinless poached salmon, flaked


In a medium saucepan, combine the tomatoes with their juices with the onion, lemon, sugar, peppercorns, cloves and bay leaf and bring to a boil over moderately high heat. Boil gently for 20 minutes and strain the tomatoes through a fine mesh sieve set into a work bowl.

To the bowl, add 1 tbsp of white vinegar. Then add 2 envelopes Knox unflavored gelatin dissolved in ½ cup warm fish, shellfish or chicken broth. I love using leftover mussel or clam juice for this as well.

Line a festive ring mold with sliced hard boiled eggs, artfully sliced olives.

Add 1 and ½ pounds cold poached flaked salmon… I like to add minced chives at this point or other herbs like tarragon. I also will make this with 1 pound of cold poached salmon and ½ pound of other seafood (squid, sea urchin, clams, mussels, crab, lobster etc)

Pour in the tomato mixture and refrigerate overnight. Serve, sliced, with lemons or lemon-mayo at the table.

I also make these in individual 4 or 5 ounce bowls and unmold them onto small plates with a spoonful of herby-lemony sauce verte along with it.

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