The maties fillets are washed and cut into pea-sized cubes, as is the salmon, which has previously been precisely skinned and deboned. It is important that the fish is patted dry, otherwise the flavor will be diluted.
To the fish cubes add the juice of two lemons, the shallots also finely diced the juice and grated zest of lemons form. When seasoning with horseradish, personal taste is required. It will taste best later if you rub a piece of fresh horseradish on the fish, but it may just as happily be the one from the jar. There are only two things you should keep in mind: The gelatine in this aspic also binds the sharpness later on – so rather a little more of the sharp vegetable.
Finger splash feeling is required and the tongue must decide.
Cut the apples and the shallots into cubes and stir the whole thing into a fish mixture. Now you have to season with pepper, chives and dill. It offer few fingertips.
Now the only thing missing as a basis for the aspic is the liquid, for this we have the fish broth. Boil the fish broth to about
half a l. The same applies to this aspic: the flavor must be rather too savory, because during the gelling spice, flavor and spiciness are bound.
Add yogurt, whipped cream, a little bit of lemon juice and gelatine soaked in warm water to the boiled and slightly cooled fish stock. After a few hours in the refrigerator the as
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