Salmon in jelly with salad

Ingredients for Salmon in jelly with salad

Instructions for Salmon in jelly with salad

To prepare the Salmon in jelly with salad recipe, please follow these instructions:

Rinse and clean carrot and leek. Cut them into slices and put them in a pot of parsley. Pour water and wine in and add the spices. Bring it to boil and simmer approx. 10 minutes. Put the broth, pour it back into the pan and taste it with a little salt.

Cut the zucchini into barely 1/2 cm thick slices and broccoli in small bouquets. Cook the broccoli barely tenderly and blanch the zucchini for a few minutes in the bouillon. Rinse the vegetables in cold water and put them on a cloth.

Cook the salmon slices in the cauliflower approx. 5 minutes. Remove skins and legs and cut the meat into smaller pieces.

Put the broth and cook it until it's approx. 4 dl left. Place the house block in cold water. Knock it and melt it in some of the bouillons. Mix it in the rest of the bouillon.

Pour a little broth into the bottom of 4 serving dishes. Sprinkle with some herbs. Put them in a refrigerator until the broth is stiff, approx. 5 minutes.

Put salmon and herbs in layers in layers. Pour the rest of the broth over and style the molds cold. Drip the molds in warm water for a moment before turning them out. Put the gels directly on plates and decorate them with broccoli, zucchini, tomato boats and salad. Stir the dressing together and drizzle it over salad and vegetables.

Serve as a starter with envelope bread.