Meat Jelly for Open-Face Sandwiches

Meat jelly for open-face sandwiches © kvalifood.com

Sky (meat jelly) for open-face sandwiches is a clear, jelly-like aspic served in slices or cubes on top of smørrebrød with cold cuts. It is made from a strong stock set with gelatin. A small detail that lifts any slice of smørrebrød.

Ingredients

Yields 1 batch

  • 3 sheets gelatin
  • 300 ml strong stock
  • 1 tbsp sherry (or port wine) (optional)
  • salt (to taste, optional)

Directions

Make the jelly

Soak the gelatin sheets in cold water for 10 minutes. Heat the stock. Squeeze the water out of the gelatin and dissolve it in the warm stock. Season with wine and salt if desired.

Let it set

Pour the jelly into a bowl or aluminium dish. Put it in the fridge until firm.

Serving

Cut the jelly into cubes or slices and distribute over open-face sandwiches with cold cuts.

Notes

  • The stock must be strong — a weak stock gives a bland jelly.
  • Homemade stock gives by far the best result. Store-bought stock can be used, but avoid the saltiest varieties.
  • A splash of port wine or sherry lifts the flavour, but can be left out.
  • The jelly keeps in the fridge for 3–4 days.
  • Can also be made with agar-agar instead of gelatin — use about 1 tsp agar per 300 ml liquid.