Open sandwiches in aspic

About the dish

Erken presents the aspic as a party topping where imagination sets the limits, and recommends making it the day before.

How to make it

1. 1

   Clarify the aspic

   Whisk stock, gelatine, egg whites and eggshells together cold. Bring to a boil whisking vigorously, let it boil fully and do not stir any more. Set aside covered for 10 minutes and strain without skimming and without stirring.

2. 2

   Layer on a dish

   Rinse a large dish in cold water and pour on a little aspic. When almost set, arrange the toppings, for example slices of tongue decorated with cut-out vegetables or truffles, prawns in a ring with a little greenery in the middle, egg slices with prawns around and a little chopped lobster roe, or tomato slices with a ring of cucumber filled with finely chopped ham.

3. 3

   Cover with aspic

   Carefully drip a little aspic over to fix everything. When it has barely set, pour on enough aspic to cover the toppings.

4. 4

   Cut out

   Cut out the aspic with its toppings with a sharp knife, leaving a small border, and lay it directly on the buttered slices of bread (usually white bread).

5. 5

   Make ahead

   The aspic with toppings should be made the day before and cut out on the day the sandwiches are to be used.