Smoked tongue in aspic

Last Updated on October 1, 2024

Pre-cooked smoked tongue covered in aspic together with cubes of sterilised cucumbers and capers.

Ingredients:

400 g of smoked tongue (beef, pork) 200 g asparagus 100 g sterilised cucumbers without brine 50 g sterilised capers without brine sprouts of fresh parsley

Procedure:

1. Cut the cooked smoked tongue into 4 thin slices, cut the rest of the tongue into smaller cubes
2. Mix the cucumbers cut into smaller cubes with the prepared cubes of tongue
3. Pour the heated aspic on the walls of 4 bowls or other suitable containers, so that a 3-4 mm thick layer is formed on the walls, let it harden
4. Place one sprig of parsley and capers in the centre of the bowls and drizzle with aspic
5. When the aspic has set, place a slice of tongue on top of it, divide the mixture of cucumbers and tongue cubes
6. Pour the remaining aspic over everything, let it set thoroughly
7.

Note:

Recipe for basic aspic can be found here: Aspik for savoury dishes.