Spicy Kassler Plate Aspic

5 from 7 votes
Prep Time 30 minutes
Rest Time 10 hours
Total Time 10 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people


  • 250 g Remainder of cooked Kassler salmon / See my recipe: *)
  • Kale with a meat-sausage mix and potatoes
  • 40 g 1 pickle
  • 30 g Carrots and onion pieces / rest from the pickle jar
  • 500 ml Sifted broth from kale / See my recipe: *)
  • Kale with a meat-sausage mix and potatoes
  • 8 g 1 packet of gelatine, ground, white
  • 2 piece Flat, angular bowls (14 cm * 18 cm and 4 cm high)


  • Arrange carrot pieces, pickled cucumber slices, onion pieces decoratively in 2 bowls. Cut the cooked smoked salmon and distribute it between the two bowls. Put 5 - 6 tablespoons of cold kale broth in a small saucepan, stir in the gelatine and let stand for about 10 minutes. Gradually stir in the rest of the broth, briefly bring everything to the boil, stirring constantly, and distribute it over both bowls. Put the bowls in the fridge (preferably overnight) and let them set. Turn the bowls out to serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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