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Eggs in aspic

Lamb's lettuce salad


Total: 40 min


40 min


0 min


1 serving
  • 2 Eggs
  • 50 g Salmon, smoked
  • 2 Shrimps
  • 1 Tomatoes
  • 150 g Lamb's lettuce
  • 1 strand Dill
  • 0.25 Lemon
  • 1 gelatine leave
  • 1 teaspoon Mustard wholegrain
  • 5 mL White wine vinegar
  • 15 mL Canola oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Cook the eggs in salted boiling water for 4 minutes after it returns to a boil.
  • Pass under running water and peel.
  • Cut the salmon into small cubes.
  • Chop the dill sprigs.
  • Remove the skin of the tomato and dice it.
  • Soften the gelatine in warm water.
  • Divide half of it between two ramekins.
  • Place one shrimp and a little dill on top of the aspic and wait until it begins to solidify.
  • Wash and spin the lamb's lettuce.
  • Arrange the eggs, salmon, tomato dices, and dill in the ramekins.
  • Add the remaining cool but still liquid aspic and put in the fridge for 30 minutes.
  • Prepare the vinaigrette with the mustard, vinegar, and oil.
  • Remove the eggs and lay on top of some lamb's lettuce leaves.
  • Serve the eggs in aspic alongside the lamb's lettuce salad.

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