Salmon Medallions

Ingredients

• salmon
• butter
• mayonnaise (or mayonnaise-derived sauce bound with aspic)
• chaud-froid sauce (white, pink, or green)
• aspic (meat jelly)
• garnish ingredients

Instructions

1. Cut escalopes of 8 millimeters thickness from the salmon. Poach them gently in the oven on a buttered baking sheet, then cool under light pressure.
2. Trim the cooled medallions with a uniform cutter (oval or round, according to preference).
3. Coat them either with mayonnaise or one of its derived sauces bound with aspic (meat jelly); or alternatively with a chaud-froid sauce (white, pink, or green). Decorate as desired and glaze with aspic.
4. Arrange on the platter as you would for cold salmon cutlets.