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Home : Entrees : Seafood : Cold Trout In Aspic

Makes 6 Servings
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Cold Trout In Aspic

Contributed by: Chris WebAdmin. of


  • 6 trout
  • 1 salted water
  • 4 cup quick fish aspic
  • 1 green onion stems and
  • 1 hard-cooked egg whites (sliced thin) for decorating


Cook the trout in simmering salted water for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Place on a wire rack.

Make two diagonal incisions on one side of the fish a few inches apart. Pry under the skin and peel it off, leaving the head and tail intact. Chill the fish.

Spoon chilled but still-liquid aspic over fish. Make a flower design on the skinned portion of fish as follows: Use trimmed green parts of onions as stems. Cut the egg white slices with a paring knife to simulate flower petals. Dip the decorations with still- liquid aspic and arrange on the fish.

Chill. Cover with layers of aspic as desired, chilling after each layer is applied. To serve, garnish the fish platter with chopped aspic and serve with mayonnaise.

Serving Size: Makes 6 Servings


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