• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cold Glazed Salmon

  • Recipe Submitted by on

Category: Seafood, Appetizers

 Ingredients List

  • 3/4 c Dry white wine
  • 8 Basil leaves
  • 3 Tarragon (plus more for garn
  • -sh)
  • 3 Shallots, minced
  • 2 Rosemary
  • 2 Lemon slices
  • 3 Celery leaves
  • 7 lb Whole salmon, cleaned, rinse
  • -, patted dry
  • 8 c Fish aspic (see recipe)
  • 1 Turnip
  • 1 Egg yolk, hard cooked, mashe
  • 1 ts Unsalted butter


In a small saucepan, combine the wine, basil, 3
tarragon sprigs, shallots, rosemary, lemon, and
celery. Simmer the mixture for 20 minutes or until
the liquid is reduced to about 3 Tbsp. Lay the salmon
on a piece of heavy foil, twice as long as the fish.
Pick up edges of foil and pour the wine mixture over
the fish. Season with salt and fold the foil to
enclose it, crimping the edges tightly to secure them.
Put the salmon on a large baking sheet or roasting pan
and bake it in the middle of a preheated 375f oven for
50-60 minutes or until the fish just flakes. Transfer
the package to a work surface, open foil carefully,
and remove the skin from the top of the salmon below
the head to the bottom of the salmon at the tail.
Scrape away any brown flesh, leaving head and tail
intact. Drain liquid from the foil, and using the foil
as a guide, invert the fish onto a platter. Remove
foil and skin and prepare the other side of the salmon
in the same manner. Chill the fish, covered,
overnight. Peel turnip and cut into thin slices. Trim
each slice to ressemble a flower or cut with a flower
cutter. Place in a bowl of ice water to hold until
ready for use. Mash the egg yolk with the butter and
reserve at room temperature. Spoon a thin coat of cool
but liquid fish aspic over the salmon and arrange the
additional tarragon sprigs and turnip flowers
decoratively on the fish. Spoon a thin coat of liquid
aspic over the whole. Transfer the yolk mixture to a
pastry bag fitted with a decorative tip. Pipe the
mixture into the centers of the flowers. Chill the
salmon for at least 2 hours or up to 6 hours. Serve
surrounded with the chilled aspic, chopped. a 1964
Gourmet Mag. favorite

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